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1
Wipe turkey inside and out and salt and pepper the cavity.
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2
In bowl large enough to hold turkey and marinade, prepare the marinade by combining yogurt, ginger, garlic and peach jam.
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3
Place turkey in the marinade, spooning marinade over turkey and into cavity.
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4
Cover the bowl and refrigerate overnight.
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5
In the morning, turn turkey in bowl, spooning marinade over exposed side.
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6
Meanwhile, prepare stuffing by cooking wild rice in a combination of the water, orange juice and 1 teaspoon salt.
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7
Bring to a boil, cover, lower heat and simmer 50 minutes.
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8
Turn off heat and let rice sit for 1 hour.
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9
It will swell to four times its size.
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10
In 2 tablespoons butter, saute onion and celery until onion becomes translucent.
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11
Add ground pork, thyme, rosemary, sage, marjoram, remaining salt and white pepper, and cook until pork is lightly browned.
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12
Add chopped chestnuts, beaten eggs and 2 1/2 cups of the cooked wild rice.
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13
Mix thoroughly.
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14
Heat oven to 350 degrees.
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15
Stuff turkey, truss it and sew up the cavity.
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16
Place it on a rack in a pan.
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17
Cover the breast with cheesecloth.
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18
Cook for a total of 2 hours.
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19
For the first 1 1/2 hours, baste turkey with the melted butter every 15 minutes, letting the butter drip through the cheesecloth.
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20
For the last half hour, remove the cheesecloth and baste every 15 minutes.
