Greek Turkey with Chestnut Pine Nut Stuffing

Preheat the oven to its optimal temperature of 325 degrees Fahrenheit (165 degrees Celsius).

Carefully cut a small slit along the sides of each chestnut and place them in a skillet over medium heat. Cook, stirring frequently, until they develop a toasted appearance. Remove from the heat source, peel them, and chop them into smaller pieces.

Melt 2/3 cup of butter in a saucepan; combine it with lemon juice, orange juice, and tangerine juice. Apply this butter-juice mixture to the turkey's interior and exterior, reserving some for later use. Season the turkey with salt and pepper; set it aside.

In a large skillet over medium heat, cook ground beef, ground pork, and onion until the meat is evenly browned and the onion is tender. Drain any excess grease. Mix in rice. Stir in toasted chestnuts, broth, remaining 1/3 cup of butter, pine nuts, raisins, and brandy. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Continue cooking until all the liquid has been absorbed by the stuffing. Fill the turkey's cavities with the prepared stuffing and secure them in place with kitchen twine.

Position the turkey on a rack in a roasting pan and loosely cover its breast and thighs with aluminum foil. Pour about 1/4 inch of water into the bottom of the pan to maintain a consistent level throughout cooking. Roast the turkey in the preheated oven for 3 to 4 hours, brushing it occasionally with the remaining butter-juice mixture. During the final hour of roasting, increase the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius) and remove the foil. Check for doneness by inserting an instant-read thermometer into the thigh near the bone; it should read at least 165 degrees Fahrenheit (74 degrees Celsius).