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Roast turkey with pancetta, sage & onion stuffing
Roast turkey with pancetta, sage & onion stuffing
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Prep Time:
25 minutes
Cook Time:
185 minutes
Total Time:
210 minutes
Ingredients:
  • 4.5-5kg turkey, neck removed
  • 40g unsalted butter, melted
  • 36.80 gm sunflower oil
  • 150g piece pancetta, cut into 5mm cubes
  • 2 brown onions, finely chopped
  • 3 garlic cloves, crushed
  • 40.00 ml shredded sage leaves
  • 60.00 ml toasted pine nuts
  • Finely grated rind of 1 lemon
  • 125.00 ml chopped flat-leaf parsley
  • 500.00 ml fresh sourdough breadcrumbs
  • 2 eggs, lightly beaten
Instructions:
  • Preheat your oven to 200C (180C fan-forced) to ensure it's perfectly warmed up for your culinary creation.
  • To make the stuffing, heat oil in a large frypan over medium-high heat. Cook pancetta until crisp and golden, about 2 minutes. Reduce heat to low, add onion and garlic, and cook until onion is soft, about 5 minutes. Mix in sage, then let cool for 15 minutes before using.
  • In a large bowl, mix the cooled onion mixture with pine nuts, lemon rind, parsley, breadcrumbs, and eggs. Season generously with sea salt and freshly ground black pepper, then thoroughly combine using your hands or a wooden spoon.
  • After rinsing the turkey under cold running water, gently dry it inside and out using paper towels. Stuff the cavity and neck pocket with the prepared stuffing, then secure the legs with kitchen string and tuck the wings under. Position the turkey on a greased oven rack in a roasting pan. Brush the entire turkey with a portion of the melted butter, and generously season it with sea salt and freshly ground black pepper.
  • - Start by pouring 2-3 cups (500-750ml) water into a pan. - Layer 2 sheets of foil on a surface, then lightly spread some butter over them before tightly covering the pan for roasting. - Roast the turkey for 2 hours and 20 minutes. - Uncover the foil, brush the turkey with the remaining butter, and add more water if the pan looks dry. - Continue roasting for another 35-45 minutes, until the skin is golden and the juices run clear when pierced with a skewer or using a meat thermometer. - Take the turkey out of the pan and let it rest, loosely covered with foil, for 15-20 minutes. - Finally, use the pan drippings to prepare a gravy, if desired.

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