• Remove the turkey giblets if they are still inside the turkey and keep aside.
• Rinse the turkey and pat dry.
• Season the inside of the turkey with salt and pepper.
• Place your turkey giblets, sliced carrots, onions, diced belly pork, or bacon, herbs, and about 6 tablespoons of water in a large roasting pan.
• Pierce the shell of each chestnut and then bake them in a hot oven until the shells split (about 10 minutes).
• Remove the shells and inner skin while hot, (You can use already shelled ones or canned chestnuts from the grocery store if you prefer) and mix with the sausages or sausage meatballs.
• Place this mixture inside your turkey.
• Place your stuffed turkey on the bed of giblets and vegetables in the roasting tin.
• Salt the turkey skin liberally with the softened butter and cover with either greaseproof paper or tin foil.
• Place in a pre-heated oven at 350°F/180°C/Gas 4 for about 3 hours.
• Remove the greaseproof paper/foil for the last half an hour to brown and crisp the turkey.
• Or, after salting and buttering the turkey skin, place in the oven uncovered at 425°F/220°C/Gas 7 for 40 minutes, then turn it down to 350°F/180°C/Gas 4 for the remainder of the time. This method will seal the outside skin and keep the juices inside the turkey. This is the method I use and I will cover it with foil nearing the end of the cooking time if it is browning too dark on the tips of legs and wings.
• Use a meat thermometer to test for doneness which should read 165°F/75°C internal temperature taken in the deepest part of the thigh or breast. After the meat reaches this temperature, plunge the thermometer into the dressing and when it reads 165°F/75°C your turkey is done. In theory your turkey will continue to cook for about 20 minutes after taking out of the oven so you could take it out a little earlier if you want. 
• If you don't have a meat thermometer cover the thighs and wings with foil and cook the turkey until the legs are loose when wobbled back and forth.
• Allow your turkey to rest for at least half an hour before carving commences. Letting it sit will allow the juice to distribute through the meat while it cools.

How To Make Gravy

• Of course, your roast turkey recipe would not be complete without a good sauce or gravy to accompany it. Here is a very simple and tasty method to make a good sauce that everyone will love.
• Add about half a pint of water (this can be water from the vegetables if you have any cooking or chicken stock, or a mixture of water and wine) to the giblets in the roasting tin and mix the juices from the pan into the liquid. Simmer for about 10 minutes and strain the liquid into a serving jug.
• If you prefer a thicker gravy you can mix a little cornstarch with water and add to the meat juices before simmering it. A good tip is to use a small balloon whisk to prevent it from going lumpy.
• Put through a strainer and fill your warmed gravy boat.

  Your roast turkey recipe has now been transformed into a feast fit for a King and it can be served with your choice of fresh seasonal vegetables. Like

  Vichy Carrots or Buttery Green Beans

  Bon Appétit!