Dean, Eric and Kevin Scott - Deks stands for their names and it is the name of their restaurant in Rocky Point. Deks is housed in a building from the 1800s. For 50 years, it was an inn. Now it is tablecloth dining in the back, more casual in the front with than 100 beers available.
They have everything from ribs, schnitzel, mussels and burgers to your Thanksgiving meal with all the trimmings, including gravy flavored with chestnuts.
Kevin scores the chestnuts, roasts them and then peels them. They are placed in the food processor and minced. Meanwhile, he has already roasted his turkey on a bed of carrots, onions and celery. That is strained and the minced chestnuts are added to the drippings and heated. It is ready when the gravy sticks to the spoon like so. And when dinner is served, just pour it on either at your own table or at Deks with the Scott brothers.
The recipe is below:
1 10-15lb turkey (gilblets removed)
2 onions (chopped)
6 carrots (peeled and chopped)
4 stalks celery (chopped)
2 tsps thyme
1 small bunch parsley (chopped)
1. Salt and pepper turkey
2. Place on bed of chopped celery, onions, carrots
3. Sprinkle turkey and bed of vegetables with herbs
4. Roast turkey, as you like, basting every 25 minutes until inside temperature of 165 degrees is reached remove turkey from the bed from the drippings and the vegetables and keep to the side
1. Score the chestnuts and roast in oven at 425 degrees, 15-20 minutes.
2. When they've cooled a bit, peel skin
3. Place in food processor and quickly chop
4. Strain the veggies from the turkey drippings and add the chopped chestnut to the juices in a pan
5. Heat pan over medium heat until the chestnuts thicken the liquid into a gravy that sticks to a spoon when you quickly dip it in.
6. Serve over your turkey.