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Roast turkey with white wine gravy
Roast turkey with white wine gravy
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Elevate your roast turkey with a unique twist.
Ingredients:
  • 1 x 3.8kg Ingham Whole Turkey
  • 125.00 ml pine nuts
  • 80g butter
  • 2 brown onions, finely chopped
  • 300g pancetta, diced
  • 1250.00 ml fresh white breadcrumbs
  • 250.00 ml semi dried tomato, roughly chopped
  • 125.00 ml basil leaves, finely chopped
  • Rind of 1 lemon, finely grated
  • 62.50 ml plain flour
  • 125.00 gm white wine
  • 510.00 gm reduced-salt chicken stock
Instructions:
  • Prepare a succulent whole turkey following the directions provided on the packaging.
  • Prepare loaf pan by greasing and lining it with baking paper. Toast pine nuts in a non-stick frypan over medium heat for 5 minutes until golden, stirring occasionally. Set aside. In the same pan, sauté onion and pancetta in butter and oil for 10 minutes until onion is soft. In a large bowl, combine breadcrumbs, toasted pine nuts, tomatoes, basil, lemon rind, egg, and onion mixture. Spoon into the loaf pan, smooth the top, and bake for 30-35 minutes until golden and firm. Rest for 5 minutes, then slice and serve.
  • Place the turkey onto a spacious platter and then shield it with aluminum foil.
  • For flavorful gravy, set the roasting pan on the stove over medium heat. Sprinkle in flour and stir until it blends with pan juices, turning a rich brown color. Take it off the heat, then pour in wine and stock gradually while stirring constantly. Put it back on the heat, stirring until it boils. Lower the heat and simmer for 5 to 7 minutes until thickened.
  • Pair with delectable turkey and stuffing loaf.

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