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Roast turkey with chestnut stuffing served on a platter with vegetables.
Appetizing roast turkey with chestnut stuffing

Roast Turkey with Chestnut Stuffing

Author: Flavelo
Recipes Main Courses
Roasting a turkey is engineering: breast dries at 165°F (74°C), thighs need higher heat. Chestnut stuffing adds moisture from within. The key is heat balance and patience—resting is as vital as cooking.
🕒 Prep Time 1 hr
🍳 Cook Time 4 hrs
⌛ Total Time 5 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 720 kcal
🌍 Cuisine Anglo-Saxon

Ingredients

Equipment Needed

  • Roasting Pan with Rack
  • Twine
  • Meat Thermometer (MANDATORY)
  • Foil

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Tree Nuts (Chestnut)

Instructions

1 ✓

Make stuffing: Sauté onion and celery in 1/4 cup butter. Mix with bread, chopped chestnuts, thyme, and enough stock to bind.

Tip: Moist stuffing steams the bird internally.
2 ✓

Dry turkey. Season inside/out. Stuff cavity loosely. Truss legs.

Tip: Loose stuffing ensures it cooks through to safe temp.
3 ✓

Rub remaining herb butter UNDER breast skin.

Tip: Directly bastes the white meat.
4 ✓

Place on chopped veggies in pan. Add liquid. Tent with foil.

Tip: Veggies improve airflow.
5 ✓

Roast at 350°F (180°C) for 3-3.5 hours. Uncover last 45 mins. Baste.

Tip: Target 165°F Breast, 175°F Thigh.
6 ✓

Rest for 30-40 mins covered.

Tip: Essential for juiciness.

Recipe FAQ

Dry breast?
Overcooked. Breast shouldn't exceed 165°F. Protect it with foil during cooking.
Cold after resting?
A big bird holds heat for 40-50 mins under foil.

Ingredients

  • 10-12 lbs Whole Turkey
  • 10 oz Cooked Chestnuts (peeled)
  • 7 oz Stale Bread Cubes or Stuffing Mix
  • 2 medium Onions
  • 3 cloves Garlic
  • 3/4 cup Butter (softened)
  • 1 bunch Fresh Thyme
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 1/4 cups Turkey or Chicken Stock
  • 2 stalks Celery
  • 2 medium Carrots