Turkey with pancetta and herb stuffing

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How to make Turkey with pancetta and herb stuffing

  • Yield : 8
  • Prep Time : 36:20:00
  • Cook Time : 2:30
  • Total Time : 14:50

Ingredients

  • 3.2kg (size 32) frozen turkey buffe, defrosted following package instructions
  • 40g butter, melted
  • 2 tablespoons olive oil
  • 2 tablespoons plain flour
  • 1 1/2 cups Massel chicken style liquid stock

Pancetta and herb stuffing

  • 1 tablespoon olive oil
  • 20g butter
  • 100g thinly sliced pancetta, finely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 cups stale white breadcrumbs
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon finely-grated lemon rind
  • 1 1/2 tablespoons lemon juice

Method

  • Step 1 Make pancetta and herb stuffing: Heat oil and butter in a large, non-stick frying pan over medium heat. Add pancetta, onion and garlic. Cook, stirring often, for 10 minutes or until onion is soft. Remove to a bowl. Add breadcrumbs, parsley, basil, lemon rind and juice. Season with salt and pepper. Mix to combine. Set aside for 30 minutes to cool.
  • Step 2 Place oven shelf in lowest position. Preheat oven to 180°C. Remove excess fat from turkey cavity (see note).
  • Step 3 Loosely fill neck cavity of turkey with one-quarter of the stuffing. Fill main cavity of turkey with remaining stuffing. Place turkey in a large roasting pan on a wire rack. Combine butter and oil in a bowl. Brush over turkey. Cover turkey with baking paper, then a layer of foil.
  • Step 4 Roast turkey for 1 hour. Remove from oven. Remove foil and paper. Baste turkey with pan juices. Re-cover and return to oven. Roast for 1 hour, brushing with pan juices after 30 minutes.
  • Step 5 Remove turkey from oven. Discard foil and baking paper. Baste turkey with pan juices. Return to oven. Roast, uncovered, for a further 20 minutes or until golden and juices run clear when a skewer is inserted into the thickest part of the turkey. Remove to a large plate. Cover loosely with foil and set aside for 15 minutes to rest.
  • Step 6 Remove pan juices to a saucepan over medium heat. Add flour. Cook, stirring, for 2 minutes. Gradually whisk in stock until smooth. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 3 to 4 minutes or until sauce thickens.
  • Step 7 Carve turkey. Arrange on a platter. Serve with stuffing and gravy.

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