For the turkey filling: Preheat the oven to 200 ° C. Score the chestnuts crosswise and roast them in the oven for about thirty minutes until the skin cracks open. Let the chestnuts cool down a little and peel them. Caramelize fifty grams of butter and sugar in a saucepan and deglaze with hot broth. Steam the chestnuts in it until soft (but don`t let them disintegrate!) And season with salt and pepper.
For the turkey: Preheat the oven to 225 ° C. Wash the turkey and pat dry. Rub the inside and outside vigorously with salt and fresh pepper. Then fill the turkey with the chestnuts, close the opening tightly and place the turkey on the oven pan. Melt the remaining butter and brush the turkey with a tablespoon of it. Fry the meat in the oven for thirty minutes.
Peel the onions, clean the celery, carrots and leeks and cut everything into small pieces. Add the vegetables to the meat and fry for another two to two and a half hours. Gradually brush the meat with the rest of the melted butter and baste the meat juices in between.
For the side dishes: Peel the potatoes, wash them off and cook in about twenty-five minutes. Clean and wash the Brussels sprouts and cook in a little salted water for fifteen to twenty minutes.
Shortly before serving, toss the potatoes again in two tablespoons of hot butter, peel and finely chop the onions, sauté in two tablespoons of butter until translucent and toss the Brussels sprouts in them.
Keep the turkey warm, pour the red wine into the meat stock and bring to the boil. Pass the sauce with the vegetables through a fine sieve and season again to taste.
Arrange the turkey on a large platter and pour the Brussels sprouts and potatoes into preheated bowls. Serve the sauce separately.
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