Creamy lemon, pancetta & rosemary turkey

Creamy lemon, pancetta & rosemary turkey requires approximately 4 hours and 10 minutes from start to finish. This main course has 686 calories, 94g of protein, and 28g of fat per serving. This dairy free recipe serves 8 and costs $2.83 per serving. 61 person were glad they tried this recipe. It is brought to you by BBC Good Food. If you have white wine, flour, turkey, and a few other ingredients on hand, you can make it. Overall, this recipe earns an outstanding spoonacular score of 92%. Try Heritage Turkey with Crisped Pancettan and Rosemary, Potato Salad with Pancetta, Rosemary, and Lemon, and Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing for similar recipes.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 225 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 200C/fan 180C/gas 6. Wash theturkey and pat dry. Strip the leaves from half therosemary and thyme stalks and finely chop. In abowl, combine the lemon zest, chopped herbs,pancetta and mascarpone. Season well.Halve the zested lemons and stuff into thecavity, along with the remaining herb sprigs.Use your hand to loosen the skin lying over thebreast of the turkey, to create a pocket. Pushthe mascarpone mixture under the breast skinto create a thick, even layer.Put the onion slices into a large, flameproof roasting tin, place the turkey on top and coverloosely with foil. Cook for 3-3¾ hrs, until the juicesof the bird run clear. Baste every 30 mins anduncover for the last 30 mins if needed, to brown thebird. When cooked, take the turkey from the oven,remove from the tin and leave to rest on a platter,covered loosely with foil, for 30 mins.To make the gravy, pour away any excess fatfrom the roasting tin and discard the onion slices.Set the tin over a medium heat, then sprinkle overthe flour. Stir through and cook for 2 mins. Slowlywhisk in the wine and stock. Bring to a boil, scrapingthe bits from the bottom, then simmer over a lowheat for 15 mins. Serve the gravy with the turkey.

 

Step by step:

1. Heat oven to 200C/fan 180C/gas

2. Wash theturkey and pat dry. Strip the leaves from half therosemary and thyme stalks and finely chop. In abowl, combine the lemon zest, chopped herbs,pancetta and mascarpone. Season well.Halve the zested lemons and stuff into thecavity, along with the remaining herb sprigs.Use your hand to loosen the skin lying over thebreast of the turkey, to create a pocket. Pushthe mascarpone mixture under the breast skinto create a thick, even layer.

3. Put the onion slices into a large, flameproof roasting tin, place the turkey on top and coverloosely with foil. Cook for 3-3¾ hrs, until the juicesof the bird run clear. Baste every 30 mins anduncover for the last 30 mins if needed, to brown thebird. When cooked, take the turkey from the oven,remove from the tin and leave to rest on a platter,covered loosely with foil, for 30 mins.To make the gravy, pour away any excess fatfrom the roasting tin and discard the onion slices.Set the tin over a medium heat, then sprinkle overthe flour. Stir through and cook for 2 mins. Slowlywhisk in the wine and stock. Bring to a boil, scrapingthe bits from the bottom, then simmer over a lowheat for 15 mins.

4. Serve the gravy with the turkey.

Nutrition Information: