Roasted Free-Range Turkey with Pear Chestnut Stuffing
Serves 8 to 10
The stuffing may also be baked separately in a buttered casserole at 375
until heated throughout, thirty to forty-five minutes.
12tablespoons (1 1/2 sticks) unsalted butter6stalks celery, strings
removed, cut into 1/4-inch dice
2 large onions, cut into 1/4-inch dice
1/4 cup fresh thyme leaves, finely chopped
1 teaspoon finely chopped fresh sage leaves
1 tablespoon coarsely chopped fresh flat-leaf parsley
1/2 pound roasted chestnuts, shelled and chopped
27 slices stale white bread (1 1/2 pounds), crusts removed and cut into
1/4-inch dice (about 8 cups), lightly toasted
1 1/4 cups Homemade Turkey Stock, or low-sodium canned chicken broth,
skimmed of fat
4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice
1 tablespoon salt
1 twelve- to fourteen-pound free-range turkey
Heat oven to 375 . Make stuffing: In a large skillet, melt 4 tablespoons
butter over medium heat. Add celery and onions; cook, stirring, until
translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage,
parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread
becomes moist. Stir in pears; remove from heat. Place remaining 1 stick
butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food
processor. Pulse until well combined; set aside. Wash turkey, and pat dry.
Place, breast side up, on a roasting rack set in a large roasting pan.
Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely
with stuffing. Tie legs together with kitchen string. Fold neck flap over;
secure with skewers. Rub thyme-butter mixture all over turkey. Roast for 2
1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an
instant-read thermometer inserted into the thickest part of the thigh
reads 180 . If turkey becomes too brown, tent it with aluminum foil. Let
cool for 20 to 30 minutes before removing the stuffing and carving.
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