The sheet of the chestnut cut and bake in the oven until it is cracked. Peeled chestnuts are boiled in milk. Through a meat grinder spend pork and pre-soaked in milk Viennese buns. Add chestnuts, raw eggs, ground almonds, parsley, thyme, salt and pepper to taste. Stuffing is kneaded well and it fills the abdominal kuhnina of turkey, previously salted and rubbed with thyme. Opening is stitched. Smoked breast cut into strips and tied with thread to the breast of the bird. Bake in a hot oven. In pan, add a little butter and water, and occasionally watered with turkey releasable juice.