| • | Cut a cross on the flat side of each chestnut, with a sharp knife.
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| • | Cover it with water and simmer, in a saucepan for about 5 minutes.
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| • | Drain and remove the shells and inner brown skins.
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| • | Cover it with fresh water and boil it for about 20 to 30 minutes till tender.
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| • | Drain and chop coarsely.
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| • | To prepare the stuffing, melt the butter in a medium saucepan on medium flame.
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| • | Add onions and celery to it, and cook till tender and mix in bread crumbs and chestnuts.
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| • | Season it with, marjoram, thyme, savory, and rosemary.
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| • | Preheat the oven to 350 degrees F.
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| • | Rinse the turkey under cold running water, and pat dry.
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| • | Massage salt and pepper into the body cavities and loosely spoon stuffing into body cavities.
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| • | Seal the skin with skewers or kitchen twine, and tie the drumsticks together.
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| • | Put the turkey on a rack in a medium roasting pan.
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| • | Roast the turkey 3-1/2 to 4- 1/2 hours in the preheated oven, till internal temperature of thigh reaches 180 degrees F and stuffing reaches 165 degrees F.
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| • | Place a foil tent over the turkey during the last half of roasting time to avoid the over browning.
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| • | Remove it from the oven and place on the platter and allow the turkey to stand for about 20 minutes before carving. |
