Golden roast turkey with savoury stuffing perfect for Thanksgiving dinner

Thanksgiving is approaching rapidly, which means it's time to haul out the roasting pan to prepare the traditional turkey. For those who are old hands at assembling the festive feast, the task is straightforward, but each year there are new cooks who will, no doubt, tackle it with jitters.

Here from "The Complete Canadian Living Cookbook" by Elizabeth Baird and its test kitchen staff (Random House) is a recipe for turkey that veterans and rookies alike will come back to time and again.

Golden Roast Turkey With Bacon and Chestnut Stuffing

Turkey: Count on 500 g (1 lb) uncooked per person. A 6.75 kg (15 lb) turkey will serve 12 to 16 people.

Preparing: Remove giblets and neck; reserve for stock or gravy. Rinse turkey under cold water; pat dry inside and out. Loosely stuff neck opening with stuffing, if desired; fold skin over stuffing and skewer to back. Lift wings and twist under back. Stuff body cavity, if desired. Tuck legs under band of skin or tie together with kitchen string.

Roasting: Place turkey on rack in roasting pan. Brush with about 30 ml (2 tbsp) butter, melted; sprinkle with salt and pepper. Tent with foil, tucking in sides but leaving ends open. Roast in a 160 C (325 F) oven for 3 1/2 hours, basting every 30 minutes. Uncover and roast for about 1 hour longer or until meat thermometer inserted in thickest part of thigh registers 83 C (180 F) for stuffed or unstuffed turkey.

Carving: Transfer turkey to cutting board; tent with foil and let stand for 30 minutes. With carving knife and fork, cut skin between leg and body; press thigh down, then cut through joint. Cut through joint in leg; slice off dark meat from drumstick. Repeat with other leg. Repeat as for legs to cut off wings. Starting at breastbone, carve breast meat thinly in long sweeping motions.

Bacon and Chestnut Stuffing

5 slices bacon, chopped

50 ml ( 1/4 cup) butter

3 onions, chopped

3 stalks celery, chopped

50 ml ( 1/4 cup) fresh sage or 30 ml (2 tbsp) crumbled dried

1 sweet red pepper, chopped

5 ml (1 tsp) pepper

2 ml ( 1/2 tsp) salt

3 l (12 cups) cubed day-old Italian or French bread

1 can (425 ml) chestnuts, drained

50 ml ( 1/4 cup) chopped fresh parsley

300 ml (1 1/4 cups) chicken stock

In a large skillet, cook bacon over medium heat for 5 minutes or until cooked but not crisp. Add butter, onions, celery and sage; cook, stirring occasionally, for 30 minutes or until softened. Add red pepper, pepper and salt; cook for 5 minutes.

In a large bowl, toss vegetable mixture with bread. Add chestnuts and parsley; drizzle with stock and toss to combine. Let cool.

Loosely stuff into cavity of turkey.

Makes 3 l (12 cups) stuffing, enough for a 6.75-kg (15-lb) turkey.

Variation: Replace chestnuts with 250 ml (1 cup) of the following: chopped nuts such as pecans or walnuts; dried fruit such as cranberries, apricots or figs; chopped fresh apple or 500 g (1 lb) sausage, crumbled and cooked.

Wine match: Cabernet Franc or Cote de Rhone.