| • | Cut a cross on the flat side of each chestnut, with a abrupt knife.
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| • | Cover it with water and simmer, in a saucepan for about 5 minutes.
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| • | Drain and take aside the shells and inner brownish skins.
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| • | Cover it with freshly water and boil it for about 20 to 30 minutes until tender.
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| • | Drain and chop coarsely.
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| • | To cook the stuffing, melt down the butter in a normal saucepan on normal flame.
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| • | Add onions and celery to it, and cook until tender and mix in bread crumbs and chestnuts.
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| • | Season it with, marjoram, thyme, savory, and rosemary.
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| • | Preheat the oven to 350 degree F.
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| • | Rinse the turkey below ice-cold running water, and pat dry.
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| • | Massage table salt and pepper into the body cavities and loosely tablespoon stuffing into body cavities.
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| • | Seal the skin with skewers or kitchen twine, and tie the drumsticks together.
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| • | Put the turkey on a rack in a normal roasting pan.
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| • | Roast the turkey 3-1/2 to 4- 1/2 hrs in the preheated oven, until inner temperature of thigh reaches out 180 degree F and stuffing reaches out 165 degree F.
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| • | Place a foil tent all over the turkey during the last one-half of roasting time to avoid the all over browning.
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| • | Remove it from the oven and place on the platter and allow the turkey to stand for about 20 minutes before carving.
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