Ho-ho-how could you not give this turkey recipe a go this silly season
- 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.
- Place oven shelf in lowest position. Preheat oven to 180°C. Remove excess fat from turkey cavity (see note).
- 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.
- 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.
- 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.
- 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.
- Carve turkey. Arrange on a platter. Serve with stuffing and gravy.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set