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Roast turkey with pancetta stuffing
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Prep Time:
20 minutes
Cook Time:
170 minutes
Total Time:
190 minutes
Elevate your Christmas feast with juicy Roast Turkey, Pancetta Stuffing, apple cranberry relish, and roasted vegetables.
Ingredients:
  • 4 kg Whole Fresh Turkey
  • 75 g butter, melted
  • 18.20 gm olive oil
  • 2.00 red onion, finely chopped
  • 1 Pink Lady apple, peeled, grated
  • 500 g pkt Brand Frozen Cranberries
  • 1 stick cinnamon
  • 60ml sherry
  • 110g caster sugar
  • 80ml red wine vinegar
  • 36.40 gm olive oil
  • 150 g pancetta, cut into 1.5cm slices
  • 40g pine nut
  • 40.00 ml fresh rosemary, finely chopped
  • 140g breadcrumbs
  • 82.50 ml flat-leaf parsley, chopped
Instructions:
  • Start by heating the oil in a large frying pan over medium heat. Add the onion, pancetta, and pine nuts and cook for 5 minutes until the onion softens. Then add garlic and rosemary, cook for 2 minutes until fragrant. Remove from heat and stir in breadcrumbs and parsley. Season with pepper.
  • Preheat oven to 180°C. Remove the turkey neck. Rinse the turkey under cold water, then pat dry with paper towels. Fill the cavity with stuffing, tie the legs, and tuck the wings under the turkey before cooking.
  • Prepare the turkey by arranging it on a greased wire rack in a roasting pan. Add 2 cups (500ml) water. Brush the turkey with butter, cover tightly with greased foil, and roast for 1 hour. Uncover, baste with pan juices every 20 minutes, adding water as needed, and roast for an additional 1 hour and 40 minutes until golden and cooked through. Rest for 20 minutes covered loosely with foil before serving.
  • For the relish, heat oil in a medium saucepan over medium heat. Saute the onion until soft for about 5 minutes. Stir in the apple, cranberries, cinnamon, sherry or port, sugar, and vinegar. Bring to a boil, then lower heat to simmer uncovered for 15 minutes until thickened. Serve warm or at room temperature.
  • Serve the turkey on a platter with the relish.

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