Roasted Turkey

Prep Time: 3 hours 40 mins + cooling and resting time

Caters to: 8 gobblers

Challenge Level: Intermediate

From The Pantry:

Stuffing:

• Olive oil as per requirement
• 1 sprig fresh sage, leaves picked
• 12 strips of pancetta
• 1 bulb of garlic, peeled
• 4 medium red onions, peeled
• 2 celery sticks, chopped
• 1 big handful breadcrumbs
• 1 handful dried apricots, chopped
• 300 grams pork mince
• 1 lemon, zest collected
• 1 pinch grated nutmeg
• 1 large egg
• Sea salt
• Black pepper
• 12 small sprigs of rosemary

Turkey:

• 2 carrots, peeled and sliced in half
• 1 large orange

Cook Away:

Stuffing:

1. Preheat the oven to maximum.
2. Heat the sauce pan until medium hot with olive oil. Add sage leaves and 6 strips of pancetta strips. Throw in 2 cloves of garlic and 1 onion, both chopped. Add celery sticks and cook until soft and golden brown.
3. Remove the mixture from heat and add breadcrumbs and apricots as it cools.
4. Once the stuffing has cooled down completely, add pork, lemon zest, nutmeg, egg, salt and pepper. Mix everything thoroughly to allow uniform distribution and set aside.
5. Slice the remaining strips of pancetta into half and slice 1 peeled garlic clove in slivers.
6. Place a sliver of garlic and one rosemary sprig on each of halved pancettas and roll them up tightly.

Turkey:

1. Stab the thighs and drumsticks of the turkey in 12 places and add a little sprig roll in each stab.
2. Chop the remaining onions in half and clean the turkey inside out with paper towel.
3. Add the prepared stuffing between the skin and the breast, ensuring it stays intact on the sides and does not tear.
4. Heat the orange in the microwave for 30 seconds and pop it inside the cavity.
5. Weight the stuffed turkey and calculate the cooking time (about 20 minutes per 500g).
6. Place the bird on a large roasting tray, rub it all over with olive oil and season well.
7. Surround the turkey with chopped onions, carrots and leftover garlic cloves. Cover with tinfoil.
8. Roast at 180C until the turkey is cooked all the way through and has a golden brown skin outside. Remove the tinfoil for the last 45 minutes of cooking as per the calculated time.
9. Allow the turkey to rest at room temperature, covered with foil for at least an hour.

Carve and serve at the table!

Featured Image Courtesy: jamieoliver.com