Festive Turkey with Chestnut Stuffing

Instructions

1. Prepare the herb butter
   In a small bowl, combine the softened butter with 2 tablespoons sage, 1 tablespoon thyme, 1 tablespoon rosemary, minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until well combined and set aside.
2. Prepare the turkey
   Preheat oven to 325°F (165°C). Remove turkey from refrigerator and allow to come to room temperature for 1 hour. Rinse inside and out, then pat completely dry with paper towels. Carefully separate the skin from the breast meat using your fingers, creating a pocket without tearing the skin.
3. Apply herb butter
   Spread half of the herb butter mixture under the skin directly onto the breast meat. Rub the remaining butter mixture all over the outside of the turkey. Season the cavity with the remaining salt and pepper.
4. Make the chestnut stuffing
   Heat olive oil in a large skillet over medium heat. Add onion and celery, cooking until softened, about 5-7 minutes. Add remaining herbs and cook for 1 minute more. In a large bowl, combine bread cubes, chestnuts, and the onion mixture. Pour in chicken broth and beaten eggs, gently mixing until bread is moistened but not soggy.
5. Stuff and truss the turkey
   Loosely fill the turkey cavity with the chestnut stuffing (place remaining stuffing in a buttered baking dish for cooking separately). Tie the legs together with kitchen twine and tuck the wing tips under the body. Place turkey breast-side up on a roasting rack set inside a large roasting pan.
6. Roast the turkey
   Cover turkey loosely with aluminum foil and roast for 2 hours. Remove foil and continue roasting for about 1-1.5 hours more, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the juices run clear. Baste occasionally with pan juices during cooking.
7. Rest before carving
   Transfer turkey to a cutting board, tent loosely with foil, and let rest for 30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist turkey.
8. Serve with extra stuffing
   While the turkey is resting, bake the remaining stuffing in the preheated oven for 25-30 minutes, until golden brown on top. Carve the turkey and serve with the chestnut stuffing and your favorite holiday sides.