Thaw the turkey at room temperature. Remove the packet of giblets of turkey - heart, liver, necks, gizzards. Nice clean skin of the turkey, if left feathers. Season inside and out with spice chicken. Cook chestnuts about 30 minutes and peel them while still hot - when cool, shell and inner skin are difficult to clean. Cut into cubes. Fry in 1 tbsp pure butter. Boil the entrails of turkey in 1 liter of water and strain the broth thus obtained. Filling: Chop finely 3 onions. Fry in olive oil 4-6 tbsp onion with bacon, diced. Add the pork, top white wine and simmer for 15 minutes. Add chestnuts, salt, pepper and thyme to taste. Stir in beaten egg and bread crumbs. Coat the inside and under the skin turkey with pure butter. Fill with stuffing and tie the legs of the turkey cross. If you remain part of the stuffing save it. Garnish: Cut 2 small onions. Clean the mushrooms and cut into pieces. Fry in olive oil 4 tbsp onion entrails of turkey and diced mushrooms. Put 250 g of rice and saute 1 cup broth for 15 minutes on low heat. Season with pepper and salt. Wrap legs and breasts of turkey bacon. Bake at 180 C, as previously pour 2 cups water in the tray by the following scheme - the initial 90 minutes + 20 minutes for each kilogram, i.e. 3 kg turkey - 2 hours and 30 minutes, rinsing the occasional turkey sauce, which is baked. After 40 minutes of baking, put foil over the turkey, not to burn the top. Half an hour before the deadline for baking pour the remaining side of the turkey stuffing and rice garnish and if necessary the white meat to doopeche - contact turkey belly to not burn above the white meat and remain juicy. Add the remaining broth. Cover again with turkey foil.