Chestnut Stuffed Turkey

1 (8-10 lb.) wild turkey
Salt
Pepper
1/2 lb. sausage meat
1/2 c. chopped onion
1 c. chopped celery
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. crushed thyme
5 juniper berries, crushed
1/4 c. chopped parsley
1 c. cooked chestnuts, chopped
8 c. soft bread crumbs, made of day-old bread
4-6 slices bacon
Melted bacon fat

Sprinkle turkey inside and out with salt and pepper. Cook sausage meat in skillet until well done. Add onion and celery; continue to cook until vegetables are tender. 

Add seasonings, chestnuts, and bread crumbs; mix well. Spoon stuffing lightly into neck and body cavities.  Close openings with skewers and string. 

Cover breast with bacon slices and cheesecloth soaked in melted bacon fat. Pull legs upward, wild turkey fashion, and tie together with string. Turn wings under. 

Place turkey breast up on rack in roasting pan. Roast in preheated 325 degree oven for 20-25 minutes per pound, or until tender, basting frequently. Remove cheesecloth, skewers and string.

Serves 8.