Procedure:

oil the chestnuts for 45 minutes, then clean and wash the turkey inside and out, dry it with lemon and rub the entire surface. Once the chestnuts are cooked, peel them, remove them and the inner film spezzatele.

Apart Melt the butter in a pan, add the chopped onion and celery, then add 1 glass of wine and let evaporate. Then put the bread cubes in pan with the chestnuts, a mixture of smells of parsley, thyme, marjoram, salt and pepper. Cook for five minutes, then cool.

When cool fill the turkey with the mixture and sew the opening with kitchen twine. Add the rosemary sprigs, 3 or 4, and put the turkey in a roasting pan with a gauze soaked in cooking oil at 180 degrees for 1 hour.

Past the time you add another glass of wine and put in oven for 2 hours, taking care to wet each time with the cooking liquid. After this time remove the gauze above and cook for another 20 minutes.