Delicious Roast Turkey with a Flavorful Chestnut Stuffing

This recipe for roast turkey with tasty chestnut stuffing is a classic American dish that is perfect for Thanksgiving or any special occasion. The turkey is savory and moist, while the chestnut stuffing adds a rich and nutty flavor. This recipe takes some time to prepare, but the results are well worth it. Serve it with your favorite sides and enjoy a truly delicious meal.

Ingredients

• 1 (10-12 pound) whole turkey, thawed if frozen
• For the Chestnut Stuffing:
• 1 cup diced onions
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 cup chopped chestnuts
• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 4 cups stale bread cubes
• 1 cup chicken broth
• Salt and pepper to taste
• For the Turkey Seasoning:
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• Salt and pepper to taste
• For the Gravy:
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups turkey or chicken broth
• Salt and pepper to taste

Directions

1. Preheat the oven to 325°F (165°C).
2. Remove the neck and giblets from the turkey cavity.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the onions, celery, and garlic, and sauté until softened, about 5 minutes.
5. Stir in the chopped chestnuts, fresh thyme, rosemary, and sage. Cook for another 2-3 minutes.
6. In a large bowl, combine the stale bread cubes with the sautéed vegetable mixture.
7. Pour in the chicken broth and mix well. Season with salt and pepper to taste.
8. Stuff the turkey cavity with the chestnut stuffing, being careful not to pack it too tightly. Place any remaining stuffing in a greased baking dish and cover with foil.
9. In a small bowl, mix together the olive oil, paprika, dried thyme, dried rosemary, dried sage, salt, and pepper. Rub this mixture all over the turkey, ensuring it is evenly coated.
10. Place the turkey on a rack in a roasting pan. Cover the breast loosely with foil.
11. Roast the turkey in the preheated oven for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
12. During the last 30 minutes of cooking, remove the foil from the breast to allow it to brown.
13. While the turkey is resting, prepare the gravy. In a saucepan, melt the butter over medium heat.
14. Whisk in the flour and cook for 1-2 minutes, until golden brown.
15. Slowly whisk in the turkey or chicken broth, and cook until the gravy thickens.
16. Season with salt and pepper to taste.
17. Carve the turkey and serve with the chestnut stuffing and gravy.

Interesting Facts