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Turkey with pancetta and herb stuffing
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Prep Time:
2180 minutes
Cook Time:
150 minutes
Total Time:
2330 minutes
Indulge in this irresistibly festive turkey recipe this holiday season!
Ingredients:
  • 3.2kg (size 32) frozen turkey buffe, defrosted following package instructions
  • 40g butter, melted
  • 40.00 ml plain flour
  • 382.50 gm chicken style liquid stock
  • 18.20 gm olive oil
  • 20g butter
  • 100g thinly sliced pancetta, finely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500.00 ml stale white breadcrumbs
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 40.00 ml chopped fresh basil
  • 20.00 ml finely-grated lemon rind
  • 31.50 gm lemon juice
Instructions:
  • In a large non-stick pan over medium heat, melt butter with oil. Add pancetta, onion, and garlic. Sauté for 10 minutes until onion is soft. Transfer to a bowl. Stir in breadcrumbs, parsley, basil, lemon zest and juice. Season with salt and pepper, mix well, and let cool for 30 minutes.
  • Position the oven shelf at the lowest level and preheat the oven to 180°C. Prepare the turkey by removing any excess fat from the cavity as needed.
  • First, generously stuff one-quarter of the stuffing into the neck cavity of the turkey, followed by the remaining stuffing into the main cavity. Transfer the stuffed turkey to a large roasting pan with a wire rack. Mix butter and oil in a bowl, then generously brush over the turkey. Cover the turkey with baking paper, followed by a layer of foil.
  • Roast a juicy turkey for 1 hour, then remove from oven. Uncover and baste with delicious pan juices. Return covered turkey to oven and roast for another hour, brushing with more tasty pan juices halfway through.
  • Take the turkey out of the oven and discard the foil and baking paper. Brush the turkey with the delicious pan juices. Place it back in the oven and roast without a cover for an additional 20 minutes until it turns golden and a skewer inserted into the thickest part of the turkey runs clear. Transfer the turkey to a large plate, cover loosely with foil, and let it rest for 15 minutes.
  • Transfer the pan juices to a saucepan over medium heat. Sprinkle in the flour and cook while stirring for 2 minutes. Slowly whisk in the stock until the mixture is smooth. Turn up the heat to high and bring it to a boil. Lower the heat to medium and let it simmer uncovered for 3 to 4 minutes until the sauce thickens.
  • Present the beautifully carved turkey on a serving platter alongside the delicious stuffing and savory gravy for a perfect meal presentation.

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