Name: Roast turkey with pancetta and pine stuffing
Prep time: 40 min
Cook time: 160 min
Total time: 200 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 200 gram pancetta, finely diced; 1 brown onion, finely chopped; 2 cloves garlic, finely chopped; 3 cup (225g) fresh breadcrumbs; 1 tablespoon chopped parsley; 1 tablespoon chopped parsley; 1 tablespoon chopped sage; 1 tablespoon chopped thyme; 100 gram pine nuts, toasted; 1/2 cup (40g) finely grated parmesan; 1 lemon, zest finely grated; 1 egg, lightly beaten; 4 kilogram free-range turkey; olive oil, for drizzling; sea salt and pepper

Ingredients

1 tablespoon olive oil

200 gram pancetta, finely diced

1 brown onion, finely chopped

2 cloves garlic, finely chopped

3 cup (225g) fresh breadcrumbs

1 tablespoon chopped parsley

1 tablespoon chopped sage

1 tablespoon chopped thyme

100 gram pine nuts, toasted

1/2 cup (40g) finely grated parmesan

1 lemon, zest finely grated

1 egg, lightly beaten

4 kilogram free-range turkey

olive oil, for drizzling

sea salt and pepper

Method

1.To make the stuffing, heat the oil in a frypan over medium heat and cook the pancetta until golden. Add the onion and garlic and continue to cook until softened.

2.Transfer to a bowl with the breadcrumbs, herbs, pine nuts, parmesan, zest and egg.

3.Mix to combine and season to taste. Preheat the oven to 200°C.

4.To prepare the turkey, allow it to come to room temperature and wipe the inside and outside with paper towel.

5.Stuff cavity with stuffing, but not too tightly as it swells when cooked. Place remaining stuffing into a buttered loaf tin. Set aside.

6.Cross one turkey leg over the other then secure with cooking twine.

7.Place the turkey into a large baking tray, breast-side up. Rub generously with olive oil and season with sea salt and pepper.

8.Cover with a double sheet of aluminium foil that has been heavily greased with butter and place into the pre-heated oven.

9.Cook for 2 hours then remove foil and allow the breast to brown for a further 40 minutes while you cook the remaining loaf tin of stuffing.

10.Transfer the turkey to a serving platter to carve at the table, serve with stuffing.

To test if the turkey is done, simply insert a skewer into the thickest part of the breast. If the juices run clear, it’s ready.
Note

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Ingredients

Method

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