Italian Roast Thanksgiving Turkey with Chestnuts

Preheat the oven to 425°F

With a paring knife cut an X in the top of the chestnuts, cutting through the skin but not the flesh of the nut. Place chestnuts in a small saucepan and add enough water to just cover them. Cover and place on high heat to bring to a boil, then simmer covered on medium heat for 5 minutes. Drain the chestnuts and spread them on a parchment-covered baking sheet. Roast for 15 to 20 minutes, until the shells naturally crack open, and the nut is soft.

Remove the chestnuts from the oven and allow them to cool for 20 minutes so they can be easily handled. Remove the shells and slice the chestnuts into quarters. Set aside.

Roughly chop the onion, celery, fennel, and garlic. Pit and chop the olives. Add to a large pot and pour in ¼ cup of Vignoli Basil Infused Olive Oil. Place the pot over medium heat and sauté until the vegetables are just starting to soften and translucent, 3 to 5 minutes. Add the spices and the chestnuts. Continue to sauté until the vegetables are caramelized and very soft. Remove from heat.

In a small bowl whisk together, the remaining basil-infused olive oil, pear balsamic eggs and broth. Pour into the pot with the vegetables, then add the bread tossing to coat well and ensure the bread is evenly moist.

To prepare the turkey, rinse well and allow it to come to room temperature.

In a blender place ½ cup Everyday Kitchen EVOO, the fresh herbs and garlic. Pulse to form a bright herbal emulsion.

Pat the turkey dry with a paper towel to ensure the skin is dry. Carefully lift the turkey skin from the breast meat, starting at the neck end of the bird. Pour ¾ of the herbal emulsion, dividing this portion evenly between both sides, and spread over the meat using your hands to spread it under the skin. Carefully lift the skin around the legs and repeat the same process using the remaining herbal emulsion.

Preheat the oven to 350°F and place the oven rack in the bottom third of the oven, make sure the turkey has plenty of space around it. Line a large roasting pan with two layers of aluminum foil it makes clean-up so easy!

Stuff the cavity with the prepared chestnut olive stuffing mixture. Using Butcher’s twine tie the legs together over the stuffing.

Drizzle and rub the bird all over with remaining Everyday Kitchen oil and sprinkle the turkey skin liberally with the sea salt and cover with aluminum foil to ensure it is well sealed.

Place in the preheated oven, and roast for 2 hours. Check the turkey and baste with any drippings collected in the pan. If your oven doesn’t cook evenly then turn the roasting pan. Cook for another hour. Remove the turkey from the oven, baste and check the internal temperature. When the meat is between 145°F and 150°F remove the foil and increase the temperature of the oven to 425°F and return the turkey to the oven for an additional 30 to 35 minutes, until the skin is golden brown, and the internal temperature of the stuffing is 165°F.

Remove the turkey from the oven and loosely tent it with foil, allowing it to rest for 25 to 30 minutes. Transfer to a cutting board, remove the stuffing and place in a serving dish and carve the turkey to serve immediately, with a drizzle of drippings from the pan.