Roast Turkey With Chestnut Stuffing

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Roast Turkey Chestnut Stuffing is an ideal Thanksgiving recipe. Learn how to make/prepare Roast Turkey With Chestnut Stuffing by following this comfortable recipe.
   
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Roast Turkey With Chestnut Stuffing Recipe • 12 Pounds whole turkey, neck and giblets absented
• 2 Pounds chestnuts
• 2 Cups butter
• 2 Cups minced onion
• 10 Cups dried aside bread crumbs
• 2 Cups minced celery
• 1 tablespoon Thyme, dried
• 1 tablespoon Savory, dried
• 1 tablespoon Rosemary, dried
• 1 tablespoon Marjoram, dried
• Salt and freshly ground black pepper to taste
Cut a cross on the flat side of each chestnut, with a abrupt knife.
Cover it with water and simmer, in a saucepan for about 5 minutes.
Drain and take aside the shells and inner brownish skins.
Cover it with freshly water and boil it for about 20 to 30 minutes until tender.
Drain and chop coarsely.
To cook the stuffing, melt down the butter in a normal saucepan on normal flame.
Add onions and celery to it, and cook until tender and mix in bread crumbs and chestnuts.
Season it with, marjoram, thyme, savory, and rosemary.
Preheat the oven to 350 degree F.
Rinse the turkey below ice-cold running water, and pat dry.
Massage table salt and pepper into the body cavities and loosely tablespoon stuffing into body cavities.
Seal the skin with skewers or kitchen twine, and tie the drumsticks together.
Put the turkey on a rack in a normal roasting pan.
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.
Place a foil tent all over the turkey during the last one-half of roasting time to avoid the all over browning.
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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