Dinde aux Marrons: Traditional French Christmas Turkey with Chestnuts

Preheat your oven to 190°C (375°F). To prepare the stuffing, sauté the chopped onions and minced garlic in 50g of butter in a large pan until softened, about 5-7 minutes.

Add the cubed bread, chopped chestnuts, leaves from fresh thyme and rosemary sprigs, salt, and pepper to the pan. Stir in 100ml of chicken broth until the mixture is moist and well combined.

Prepare the turkey by patting it thoroughly dry with paper towels. Gently loosen the skin over the breast and rub 100g of softened butter directly onto the breast meat. Season the turkey cavity and exterior generously with salt and pepper.

Loosely fill the turkey cavity with the chestnut stuffing mixture. Tie the turkey legs together with kitchen twine to help it hold its shape. Place the turkey in a large roasting pan.

Pour the remaining 400ml of chicken broth into the bottom of the roasting pan. Roast the turkey for 3-4 hours, or until an internal temperature of 74°C (165°F) is reached in the thickest part of the thigh (without touching the bone) and in the center of the stuffing. Baste the turkey every 30-45 minutes with the pan juices. If the skin begins to brown too quickly, tent it loosely with aluminum foil.

Once cooked, carefully remove the turkey from the oven and transfer it to a carving board. Tent it loosely with aluminum foil and let it rest for at least 30 minutes before carving. This crucial step allows the juices to redistribute, ensuring a tender and moist bird.

Carve the Dinde aux Marrons and serve immediately with the delicious chestnut stuffing and the flavorful pan juices, which can be thickened into a gravy if desired. Bon appétit!