Roast Turkey with Chestnut Stuffing

Ingredients

• 4–5 kg whole turkey, thawed (neck and giblets reserved for gravy)
• 150 g unsalted butter, softened (plus extra for basting)
• 1 tsp fine sea salt, plus extra for seasoning
• 1 tsp freshly ground black pepper
• 2 lemons, halved
• 1 large onion, finely chopped (about 200 g)
• 2 shallots, finely chopped
• 3 celery stalks, finely diced (about 120 g)
• 2 carrots, finely diced (about 150 g)
• 3 garlic cloves, minced
• 200 g roasted chestnuts, chopped (or 300 g canned, drained and chopped)
• 200 g day-old bread, cut into 1 cm cubes (about 4 cups)
• 2 tbsp fresh sage, chopped (or 1 tbsp dried sage)
• 2 tbsp fresh thyme leaves, chopped
• 4 tbsp flat-leaf parsley, chopped
• 150–200 ml chicken stock (more if needed to moisten stuffing)
• 50 g diced pancetta or smoked bacon (optional, for extra savoury depth)
• 2 tbsp olive oil
• 1 egg, lightly beaten (to bind stuffing, optional)
• 150 ml dry white wine or extra chicken stock (for gravy deglaze)
• 1 tbsp plain flour (for gravy thickening) or 1 tsp cornflour mixed with cold water
• Cranberry sauce or store-bought cranberry compote, to serve (optional)
• Fresh herbs (rosemary, thyme) and lemon slices for the cavity and garnish

Step-by-Step Method

1. If using frozen turkey, fully thaw in the fridge 48–72 hours before cooking; remove giblets and pat the bird dry with paper towels. Preheat the oven to 180°C (fan 160°C).
2. Make the stuffing: melt 1 tbsp butter and 1 tbsp olive oil in a frying pan over medium heat. Add onion, shallots, celery and carrots and sweat for 6–8 minutes until softened but not browned.
3. Add pancetta (if using) and cook until edges crisp. Stir in garlic, chopped chestnuts, sage, thyme and parsley; cook 1–2 minutes until fragrant. Transfer to a bowl and fold through bread cubes. Add beaten egg (optional) and enough chicken stock so the stuffing is moist but not soggy. Season with salt and pepper and taste.
4. Season the turkey inside and out with salt and pepper. Stuff the cavity loosely with half the herb-and-chestnut mixture and lemon halves and a few sprigs of rosemary. Any leftover stuffing can be baked separately in a small dish.
5. Tie the legs with kitchen twine and tuck the wing tips under. Rub the skin with softened butter and a drizzle of olive oil; sprinkle a little extra salt for crisping. Place the turkey breast-side up on a rack in a roasting pan and pour 200 ml of chicken stock into the pan to keep drippings from burning.
6. Roast in the preheated oven. As a guideline, roast for about 30–35 minutes per kg (for a 4–5 kg bird this is roughly 2–3 hours), but start checking earlier. Baste with pan juices every 30–40 minutes. If the breast browns too quickly, tent loosely with foil.
7. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 74°C. For extra safety and juiciness, remove at 72–74°C and rest.
8. Transfer the turkey to a carving board and tent with foil. Rest for 20–30 minutes — this lets the juices redistribute and makes carving easier. Meanwhile, bake any leftover stuffing in a 180°C oven for 20–25 minutes to crisp the top.
9. Make the gravy: pour pan drippings through a sieve into a saucepan, skim excess fat (leave about 2 tbsp). Place over medium heat, stir in flour to form a roux, cook 1–2 minutes, then gradually whisk in white wine and chicken stock until smooth. Simmer 5–8 minutes until glossy and thickened; season to taste. Add chopped roasted chestnuts for extra texture if desired.
10. Carve the turkey: remove twine, slice the breast across the grain into even slices, carve legs and thighs. Serve warm with chestnut stuffing, gravy and sides such as roast potatoes, steamed greens or a tangy achar for a local twist.
11. Leftovers: refrigerate within 2 hours. Use for sandwiches, fried rice or a quick turkey curry the next day — turkey keeps well in the fridge for 3–4 days.