-
1
Preheat oven to 375 degrees F.
-
2
In a large skillet over medium-high heat, melt 4 tablespoons of the butter.
-
3
Add onions, carrots and celery and saute until tender.
-
4
Transfer to a large mixing bowl and toss with parsley, sage, chestnuts, apples, dried cranberries, mushrooms and bread.
-
5
Pour eggs, stock and remaining 12 tablespoons of melted butter over, season with salt and pepper and toss again well.
-
6
If the stuffing is too dry add a bit more stock or water.
-
7
It should not be saturated or soggy, though.
-
8
Place the turkey on a rack in a roasting pan.
-
9
Rub the cavity opening with salt and pepper.
-
10
With your fingers, carefully separate as much of the turkey's skin from the breast, as you can, trying not to puncture any holes in the skin as you go.
-
11
In a small mixing bowl stir together 8 tablespoons of the softened butter with 1 cup of the brown sugar.
-
12
Smear about half of the softened butter and sugar mixture over the breast under the skin.
-
13
Rub the remaining butter and sugar mixture all over the turkey.
-
14
Loosely stuff the turkey with the cooled chestnut stuffing.
-
15
If there is extra stuffing bake it in a buttered baking dish next to the turkey in the oven.
-
16
Roast the stuffed turkey about 3 to 3 1/2 hours, basting often during the last hour of cooking with the buttered rum glaze, or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees F; it will continue cooking for another 20 minutes or so out of the oven.
-
17
If the turkey skin starts to get too dark, tent it with foil while it roasts.
-
18
While turkey is cooking, in a small saucepan combine remaining 8 tablespoons of the butter with 1 cup of the brown sugar, ground cinnamon, freshly ground nutmeg, dark rum and a little salt and pepper.
-
19
Bring to a boil then lower and simmer for 10 minutes until slightly thickened and syrup-like, stirring often.
-
20
Transfer the turkey to a carving board to rest and loosely tent with foil and allow to cool.
-
21
Brush the outside of the turkey with syrup mixture to get a glazed look.
