Remove neck, giblets, and liver from turkey and reserve for another use.

Rinse turkey inside and out and pat dry.

Prepare spice package: Smash nutmeg and combine with Sichuan peppercorns, star anise, cinnamon, cloves, coriander seeds and mace in a cheesecloth, tying tightly.

Make brine: Bring water to a boil with spice package and ginger, simmer for 20 minutes, then stir in salt and cool.

Strain brine and discard spice package and ginger.

Brine turkey: Place turkey in cooled brine for 12-24 hours in the refrigerator.

Soak rice in water for 4 hours, then drain.

Toast pine nuts in a dry skillet until golden brown.

Simmer chestnuts with water, sugar, and butter until tender and most of the liquid evaporates.

Make rice stuffing: Sauté shallots and garlic in oil until soft.

Add sausage and mushrooms and sauté for 2 minutes.

Add rice and sauté until coated with oil.

Slowly pour in stock and cook until rice is translucent and stock is absorbed. Let cool.

Combine rice mixture with pine nuts, chestnuts, salt, and pepper.

Preheat oven to 425°F.

Remove turkey from brine and drain completely. Pat dry.

Stuff turkey with rice mixture.

Fold neck skin under body and secure with skewers. Tie legs together and tuck wings.

Brush turkey with melted butter.

Roast turkey breast side down for 45 minutes at 425°F.

Reduce oven temperature to 350°F, flip turkey breast side up, and roast for 45 minutes, adding water if pan juices evaporate.

Raise oven temperature to 425°F and roast until stuffing reaches 165°F and thigh reaches 180°F, about 45 minutes. Tent with foil if browning too quickly.

Transfer turkey to platter and let stand 30 minutes before carving.