Instructions

1. Make the cornbread–chestnut dressing:
2. Cut cornbread into 1-inch cubes until you have 5 cups. Coarsely chop 12 ounces peeled roasted chestnuts. Place both in a large bowl. Add 1/4 teaspoon ground nutmeg and 1 1/2 teaspoons kosher salt and 1/2 teaspoon cracked black pepper.
3. Prepare the following, adding each to the same small bowl as you complete it: Finely chop 1/4 small yellow onion until you have 1/4 cup. Finely chop 3 medium celery stalks until you have 1/2 cup. Strip the leaves from 3 fresh thyme sprigs until you have 1 teaspoon and finely chop. Add 1 1/2 tablespoons dried rubbed sage and 3 bay leaves.
4. Beat 2 large eggs in a small bowl until broken up.
5. Melt 1 stick unsalted butter in a large pot over medium heat. Add the onion mixture and cook, stirring often, until the onion is translucent, 4 to 5 minutes. Reduce the heat to low. Add the cornbread mixture, eggs, and 1/2 cup unsalted chicken stock. Toss to combine, breaking up the cornbread into small pieces. Remove from the heat and let cool slightly before stuffing the dressing into the turkey.
6. Make the turkey:
7. Cut 1 stick unsalted butter crosswise into 1/4-inch pieces and let sit at room temperature until softened. Meanwhile, arrange a rack in the lower third of the oven and remove any racks above it. Heat the oven to 350°F. Fit a heatproof rack inside a roasting pan.
8. Remove the giblets and neck from a turkey, as well as any plastic cages. Rinse the turkey inside and out and pat dry with paper towels. Slide the butter pieces under the skin of the turkey breast and legs to generously coat the meat. Season the turkey all over with 1 tablespoon kosher salt and 1/2 teaspoon cracked black pepper. Stuff the cavity with the dressing. Place the turkey on the roasting rack breast-side up. Tie the legs together with kitchen twine, then tuck the wing tips under the turkey.
9. Roast until a thermometer inserted into the thickest part of the thigh registers 180°F, 2 1/2 to 3 hours. Make the glaze if desired: Mix 1/4 cup cane syrup, 4 tablespoons whipped or softened unsalted butter, 1/2 teaspoon finely grated orange zest, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper together in a small bowl.
10. Brush the glaze onto the turkey, then return to the oven and roast for 20 minutes. Let the turkey rest for at least 15 minutes. Transfer the dressing to a serving dish and carve the turkey. Serve hot, with the dressing on the side.