Thanksgiving Roast Turkey with Chestnut Dressing

This recipe for Roast Turkey and Chestnut Dressing is so good that it will make your Thanksgiving feast an unforgettable dining experience.

Thaw turkey according to manufacturer's directions.

Preheat oven 450º

Rinse, drain and pat - dry turkey with absorbent paper, such as paper towels.

Set turkey in a shallow roasting pan with rack, and set aside

Chestnut Dressing

1 quart large chestnuts

¼ cup butter/margarine

1 teaspoon salt

1 egg

1 pint bread crumbs

1 teaspoon parsley, chopped

1 teaspoon lemon juice

¼ cup finely chopped onion

Turkey giblets

Blanch and shell chestnuts. Cool until tender in boiling, salted water. Drain and pass through food processor or ricer. Add the rest of the ingredients and mix well, You can add additional seasonings if you prefer. If you prefer your dressing a little more moist, just add a little cream to the dressing.

Lightly fill body cavity of the turkey with stuffing. To close body cavity, sew or skewer, then lace with a cord. Fasten neck skin to back with a skewer. Tie drumsticks to the tail, and bring wing tips onto the back. Rub turkey generously with herbed butter or margarine, and place breast up on roasting pan rack.

When you place turkey in the oven, reduce heat to 350º. Allow approximately 25 minutes of baking time per pound of meat. If using a meat thermometer, it should reach an internal temperature of 190º. Baste turkey frequently with meat drippings. During the last two hours of baking time (approximately), baste with apricot preserves. Not only does this process add a beautiful glaze to the turkey; the taste of the apricot preserves adds just the right flavor to this unforgettable Thanksgiving Turkey.