Preheat the oven to 375 degrees Fahrenheit.

Clean turkey and pat dry with paper towels. Place in a roasting pan. Combine olive oil spices in a small bowl. Use a basting brush to apply the herb mixture all over the outside of the uncooked turkey. Set aside.

Spread the bread cubes on a large rimmed baking sheet and bake for 20 to 25 minutes, until golden. Set aside.

In a large skillet, heat the olive oil until it shimmers. Add the celery and onion and cook over moderately high heat, stirring occasionally, until softened and barely browned, seven minutes. Add the apples and cook, stirring occasionally, until the apples are just tender, about five minutes. Stir in the herbs and cook until fragrant, one minute.

Add to the bread along with the chestnuts and the two cups of broth. Toss well and season the stuffing with salt and pepper; let cool.

Pack the turkey cavity and neck with the stuffing, then tie the legs together with kitchen twine. Lower the oven to 325 degrees Fahrenheit.

Pour two cups of water into the bottom of the roasting pan. Cover the pan and roast in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees Fahrenheit (82 degrees Celsius) with an instant-read thermometer, three to three and a half hours (approximately 15 minutes per pound).

Uncover the turkey and raise the oven temperature to 375 degrees Fahrenheit. Bake until golden.

Preheat oven to 350 degrees Fahrenheit.

Spoon approximately two tablespoons filling into each capon. Roll it up and place in one to two oven-to-table dishes seam side down. Repeat with the remaining pieces. Pack them tightly together to prevent them from opening up while baking.

Add extra stuffing around the capons.

Cover and bake for one hour. Uncover and baste with pan juices. Bake for another 30 minutes or until golden.