Ingredients (for a 3 kg turkey):

- 1 turkey (3 kg)
- 300 g natural chestnuts
- 300 g sausage meat
- 50 ml cognac
- Salt, pepper
- 225 g sandwich bread
- 2 tbsp Guénard hazelnut oil
- 2 tbsp olive oil
- 150 ml milk
- 125 g butter
- 4 shallots
- 2 sprigs fresh thyme
- 3-4 bay leaves
- 1.5 kg potatoes
- 150 ml stock

Preparation instructions:

Start by making your stuffing.
Soak the sandwich bread in milk, chop the shallots then sweat in butter in a saucepan. Add the sausage meat and brown for 5 minutes.

Strain the sandwich bread and add to the saucepan, along with the chestnuts, thyme, parsley, cognac and hazelnut oil, and season. Mix well.

You can now stuff the turkey and sew up the opening.

Prepare your stock. Place the turkey in a dish with a generous drizzle of olive oil. Season the top with salt and pepper. Place the thyme sprigs and bay leaves in the dish some knobs of butter, then pour over the stock.

Place the turkey in a cold oven then cook from cold for 1 hour at 120°C (thermostat 4). Baste regularly with the cooking juices.

After an hour, increase the oven temperature to 165°C. Leave for an hour at this temperature, continuing to baste regularly.

Continue to cook for 30 minutes at 210°C. During this time, peel and chop your potatoes, then add to the cooking juices after the 30 minutes and cook for another 30 minutes at 210°C.

Summary of cooking times:
- 1 hour at 120°C
- 1 hour at 165°C
- 30 minutes at 210°C
- 30 minutes 210°C, adding the potatoes

Your Christmas turkey is ready – bon appétit!