Roast Turkey with Chestnut Stuffing

Method

1. To make the Roast Turkey with Chestnut Stuffing, start with the stuffing: cut the bread into cubes, then cut the chestnuts into quarters. Now peel the onions and chop them into small pieces. Finally, wash and trim the celery stalks, then chop them coarsely.
2. Spread the bread cubes evenly on a baking sheet and toast them in the oven at 180 °C (350 °F) for 10 minutes. Melt the butter in a pan over medium heat, then add the onion and celery. Cook for about ten minutes, stirring all the time. Now add the sage and cook for another 5 minutes.
3. Turn off the heat and pour the mixture into a large bowl, then add the broth, chestnuts, toasted bread, parsley, salt and pepper. Mix well until evenly combined, then set aside.
4. Now move on to the turkey: in a small saucepan, heat half the butter together with the wine and broth. Clean the turkey well, then singe it over a flame to remove any remaining bits of feather. Rinse it under cold running water, then dry it carefully with a cloth.
5. In another bowl, mix the remaining butter with the thyme, rosemary, sage, salt and pepper. Rub the turkey inside and out with this mixture, setting aside a couple of tablespoons for the gravy. Season the turkey with salt and pepper inside and out, then fill it with the stuffing, taking care not to overfill it. Close the turkey with toothpicks or kitchen twine, then tie the legs together with twine and tuck the wings underneath.
6. Roast the turkey in a preheated oven at 215 °C (420 °F) for about 20 minutes, then baste it with the butter, wine and broth mixture you prepared. Next, lower the oven to 180 °C (350 °F) and keep roasting for another couple of hours, basting the turkey with the mixture about every 30 minutes. The turkey is done when it reaches 75 °C (167 °F): to check, use a meat thermometer and measure the temperature of the meat at the thigh. When the turkey has reached the right temperature, remove it from the roasting pan and let it rest on a serving platter for about half an hour.
7. Meanwhile, make the gravy: pour all the pan juices into a large pitcher and let them stand for a couple of minutes. By then the fat should have separated and risen to the top: skim it off and set aside one tablespoon of it.
8. In a nonstick pan, heat the herb butter, adding the tablespoon of fat you set aside and the flour. Stir constantly for 5-6 minutes, or until the mixture is smooth and golden. Now add the juices you left to stand in the pitcher and bring to a boil, whisking constantly. Gradually add the broth as well, whisking all the time to combine. Cook for about ten minutes, then season with salt and pepper. Pour the gravy into a gravy boat, remove the toothpicks (or twine) from the turkey, and serve the Roast Turkey with Chestnut Stuffing. Finally, remember to download our App with exclusive content and fewer ads!