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1
Prepare the turkey a day before roasting: Pulse 10 tablespoons butter, 2 tablespoons chopped thyme, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until combined.
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2
Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets.
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3
Dry the turkey inside and out with paper towels.
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4
Loosen the skin over the breast, slide spoonfuls of the spiced butter underneath and smooth to cover the meat evenly.
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5
Rub the skin with the remaining spiced butter.
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6
Season the cavity with salt and pepper and stuff with 2 cipollinis, 3 thyme sprigs and the parsley sprigs.
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7
Refrigerate, uncovered, overnight.
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8
Simmer the neck, chestnuts, broth and 4 cups water in a medium saucepan over low heat, partially covered, until the chestnuts are plump, 50 minutes to 1 hour.
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9
Strain, discarding the neck, and reserve the chestnuts and broth in separate bowls.
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10
(This can be done a day ahead.)
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11
Bring the turkey to room temperature 30 minutes before roasting.
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12
Place a rack in the lowest position of the oven and remove the other racks; preheat to 400 degrees.
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13
Season the turkey all over with salt and pepper and stuff the lemon halves into the cavity.
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14
Tie the legs together with twine.
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15
Line a roasting rack with a double layer of foil and place in a roasting pan.
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16
Place the turkey, breast-side down, on the foil and roast 45 minutes.
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17
Remove the pan from the oven and turn the turkey breast-side up, discarding the foil.
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18
Roast until golden brown and a thermometer inserted into the thigh registers 160 degrees, 30 to 35 more minutes.
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19
Meanwhile, prepare the vegetables: Melt 2 tablespoons butter in a large skillet over medium heat, then add the remaining 12 cipollinis and 2 thyme sprigs and cook until golden, about 5 minutes.
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20
Add the parsnips and cook until light brown, about 3 minutes.
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21
Add 3 cups of the reserved chestnut broth and cook until the vegetables are tender, about 12 minutes.
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22
Increase the heat to medium-high and cook until glazed, about 10 more minutes.
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23
Keep warm.
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24
Transfer the turkey to a cutting board and place the roasting pan with drippings over medium-high heat.
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25
Whisk in the flour until browned, then whisk in 2 1/2 cups of the chestnut broth.
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26
Simmer until the gravy coats a spoon, about 5 minutes.
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27
Melt 2 tablespoons butter in another skillet, add the mushrooms and cook until browned, about 5 minutes.
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28
Add the reserved chestnuts and cook until toasted, about 5 minutes.
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29
Season with salt and pepper, then add to the glazed vegetables.
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30
Whisk in the 2 tablespoons cold butter, then stir in the vinegar, chives and chopped parsley.
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31
Serve the turkey with the vegetables and gravy.
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32
Photograph by Steve Giralt
