Roasted turkey stuffed with rice and chestnuts

Ingredients:

• 1 (5.5-6.5 kg) defrosted turkey
• 1.5 cups wild rice, rinsed
• 1 cup coarsely chopped roasted chestnuts (fresh or canned)
• 2 tbsp (30 g) butter
• 3/4 cup finely chopped onion
• 1 tbsp finely chopped fresh thyme
• 1.5 tsp. finely chopped rosemary
• 1/4 cup finely chopped parsley
• Freshly ground pepper
• 4 slices pancetta or bacon
• 1.5 cups of pomegranate juice
• 1-2 tablespoons of honey
• Rosemary sprigs, for garnish (optional)
• Salt

Preparation:

1. Pour 3 cups water into the saucepan, add wild rice and 1 teaspoon salt, bring to a boil and simmer over low heat until the rice has absorbed all the liquid, about 45 to 55 minutes.
2. Meanwhile, preheat the oven to 180 C. Place the chestnuts on a baking sheet and place in the oven to dry for 10 minutes.
3. Melt the butter in a frying pan, add the onion, thyme, rosemary, and parsley, and sauté over medium heat for about 5 minutes. Add the cooked rice and chestnuts, season with salt and pepper, remove from the heat, and let the mixture cool slightly.
4. Gut the turkey, remove the neck, and trim off any excess fat. Rinse under cold water and pat dry with paper towels. Season the turkey inside and out with salt and pepper, fill loosely with the stuffing, line the cavity with slices of pancetta, and secure with toothpicks. Tie the turkey legs with string and tuck the wings under.
5. Place the turkey on a baking sheet and place it in the bottom rack of the oven. Roast until golden brown and an instant-read thermometer inserted into the thigh registers 160-175°F (70-75°C), about 2.5-3 hours.
6. Transfer the turkey to a platter and let rest for 30 minutes. Meanwhile, pour the remaining turkey juices from the pan into the skillet, add the pomegranate juice and honey. Bring to a boil and simmer, stirring occasionally, over low heat until the liquid thickens and reduces by half, about 20 minutes. Season with salt and pepper, pour the sauce over the turkey, and garnish with rosemary sprigs.
   
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