Roast Turkey with Chestnut Stuffing Recipe

Mix melted butter, paprika, crushed garlic, basil, thyme, salt and pepper. Brush the mixture all over and inside the turkey.

Place lemon, orange slices and onion inside the bird. Put the turkey in a roasting bag, add remaining marinade, prick a few holes on top. Roast at 180°C for 1.5 hours, then reduce to 150°C and cook for another 1.5 hours.

Soak rice in warm water for 30 minutes. Sauté onion in butter until soft, stir in pine nuts, raisins and drained rice. Add cinnamon, salt and pepper, pour hot water and cook until absorbed. Fold in chestnuts and let rest for 10 minutes.

Melt butter in a pan, add peppercorns and sliced onion, cook briefly. Stir in flour until lightly browned, then gradually whisk in turkey stock. Season with salt and simmer until thickened. Strain before serving.

Slice the turkey and plate alongside the stuffing. Drizzle with gravy sauce and serve hot.