«As Thanksgiving approaches, it feels like the perfect moment to celebrate one of my all-time favourite meals: roast turkey with chestnut stuffing and all the trimmings. Although Thanksgiving is not a traditional British holiday, it has become a meaningful occasion for many families across the UK — a chance to pause, gather around the table, express gratitude, and of course, enjoy an exceptional meal» says David Buchler, Chairman at Buchler Phillips.
Thanksgiving is celebrated each year on the fourth Thursday of November in the United States and the second Monday of October in Canada. While its origins are rooted in harvest festivals and early colonial history, today it is a holiday centred on togetherness. Families and friends unite over a feast that symbolises abundance and appreciation. Increasingly, people in the UK have embraced their own version of the holiday — not necessarily with its historical traditions, but with the spirit of taking a moment to reflect on the year and share good food with good company.
What makes a great roast turkey?
• Quality matters: Look for a free-range or organic turkey if possible. These tend to be more flavourful and remain moist during cooking.
• Brining or seasoning well: Whether you opt for a traditional brine, a dry brine, or a generous butter-and-herb rub, proper seasoning is essential.
• Room temperature before cooking: Allowing the bird to rest out of the fridge for 1 hour ensures more even roasting.
• Resting time: Resting the turkey after cooking (for at least 30–45 minutes) keeps it succulent.
Turkey Cooking Times (Guideline Chart)
(Based on an unstuffed turkey roasted at 180°C / 160°C fan)
| Turkey Weight | Cooking Time |
| 2.5 – 3 kg | 2 hours 30 minutes |
| 3 – 3.5 kg | 2 hours 45 minutes |
| 3.5 – 4 kg | 3 hours |
| 4 – 4.5 kg | 3 hours 15 minutes |
| 4.5 – 5 kg | 3 hours 30 minutes |
| 5 – 6 kg | 4 hours |
If the turkey is stuffed, add an extra 20–30 minutes to the total cooking time.
You’ll know it’s perfectly cooked when the juices run clear and the internal temperature reaches 74°C at the thickest part of the thigh.
The Perfect Partner: Chestnut Stuffing
The recipe of the month — Nigella Lawson’s chestnut stuffing — brings a wonderful richness to the turkey. Chestnuts add sweetness and depth, while the herbs provide that unmistakable festive aroma that fills the whole house. Whether tucked inside the bird or baked separately as a side, it pairs beautifully with the roast. Please see the recipe further down, at the end of the article.
All the Trimmings
No Thanksgiving-style roast is complete without its supporting cast. Some classic accompaniments include:
• Roast potatoes — golden, crisp, irresistible
• Buttered carrots and parsnips
• Green beans or sautéed Brussels sprouts with pancetta
• Cranberry sauce — for the essential sweet-sharp balance
• Gravy — rich, glossy, and preferably made from the turkey drippings
• Bread sauce or apple sauce — both wonderful British additions
• Stuffing balls — because one type of stuffing is never enough
Each element fills the table with colour and warmth. Together, they create a meal that feels celebratory, comforting, and deeply satisfying.
A Moment of Gratitude
As we share this recipe, it is also a moment to reflect. «Thanksgiving — whether celebrated formally or in spirit — encourages us to slow down, appreciate the people around us, and recognise the progress and experiences that shape our year» says David Buchler. «I hope you enjoy this month’s recipe as much as I do. May your kitchen be filled with wonderful aromas and your table with good company».
Nigella Lawson’s Turkey and Chestnut Filling
Serves 8-10
You can double everything, to make a bigger quantity depending on the size of your turkey.
1 large onion, or 2 small ones
100g steaky bacon, optional
Large bunch of parsley
75g butter
200g tin or 250g whole chestnuts, vacuum-packed
250g breadcrumbs
1 x 435g tin unsweetened chestnut purée
2 eggs, beaten
Fresh nutmeg
1. Peel and roughly chop the onion or onions and stick the pieces in the processor with the bacon (optional) and parsley.
2. Melt the butter in a largeish heavy-bottomed pan and, keeping the heat fairly low, cook the processed mixture until it softens, for about 10 minutes.
3. Remove to a bowl, and using your hands, crumble in the chestnuts so that they are broken up slightly.
4. Mix in the breadcrumbs and chestnut purée.
5. Beat in the eggs, season with salt (if adding the bacon then be careful with the amount of salt), and a good grating of fresh pepper and fresh nutmeg.
6. If stuffing the turkey with this, go ahead! If not, butter a suitable dish and bake this, covered with foil, underneath the turkey for 30-35 minutes, taking the foil off for the last 10 minutes.
Buchler Phillips is a UK based independent boutique firm with an impeccable Mayfair heritage, specialising in corporate recovery, turnaround, restructuring and insolvency.