Turkey with Apple-Chestnut Stuffing and Cider Gravy
Brining turkey by soaking it in salt water virtually guarantees a juicy bird.
The uncooked stuffing can be refrigerated overnight. Stuff the turkey just before roasting.
The sweet and fruity notes here are bridged by a rich Chardonnay. Try the 2002 Penfolds Koonunga Hill from Australia or the 2002 Francis Coppola Diamond Series from California.