Roast Turkey With Chestnut Stuffing

Instructions

1. Put the bacon in a nonstick saute pan and cook over low heat until the fat is released.
2. Add the cooked, peeled, and chopped chestnuts and cook over medium heat for 10 minutes, or until the bacon is crisp.
3. Add the bread crumbs to the pan and mix well.
4. Transfer the mixture to a bowl and let cool.
5. Add the beaten egg, chopped watercress, and salt and pepper; mix well.
6. Spoon the stuffing into the neck end of the turkey, pull the skin over the stuffing, and secure with a skewer.
7. Twist the wing tips up and over the bird; tie wings and legs with string.
8. Spread the butter over the bird, sprinkle with salt and pepper, then place on a rack in a roasting pan breast side up.
9. If using a meat thermometer, insert it into the thickest part of a thigh, away from the bone.
10. Roast the turkey for 3 to 3 1/2 hours, until juices run clear.
11. If using a thermometer, the internal temperature should read 185°F.
12. If the bird browns before it is cooked, cover with foil and continue roasting.
13. Let the turkey stand, wrapped in foil, while you make the gravy.