Greek-Style Roasted Turkey Stuffed with Chestnuts and Pine Nuts

Preheat your oven to 325°F (165°C).

Make a small slit on each chestnut and toast them in a skillet over medium heat, stirring frequently. Once toasted, remove from heat, peel, and chop them up.

In a saucepan, melt 2/3 cup butter and combine with lemon, orange, and tangerine juices. Rub the turkey inside and out with the butter-juice mixture, saving some for basting. Season with salt and pepper, then set aside.

In a large skillet over medium heat, cook the ground beef, ground pork, and onion until browned and the onion is soft. Drain any excess fat. Add rice to the pan and stir in the toasted chestnuts, broth, remaining 1/3 cup butter, pine nuts, raisins, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue to cook until the liquid has been absorbed. Stuff the turkey cavities with the mixture and tie them closed with kitchen twine.

Place the stuffed turkey on a rack in a roasting pan, covering the breast and thighs loosely with aluminum foil. Add about 1/4 inch of water to the bottom of the pan and maintain this level throughout the cooking process.

Roast the turkey in the preheated oven for 3 to 4 hours, basting occasionally with the remaining butter-juice mixture. In the final hour, increase the oven temperature to 400°F (200°C) and remove the foil. The turkey is done when a thermometer inserted into the thigh reads at least 165°F (74°C).