Creamy lemon, pancetta & rosemary turkey

Creamy lemon, pancetta & rosemary turkey

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(11 ratings)

Prep: 25 mins Cook: 3 hrs - 3 hrs, 45 mins


Serves 8 - 10
For a perfectly moist and succulent turkey, follow Emma Lewis's tips for a creamy mascarpone stuffing

Nutrition and extra info

Nutrition: per serving

  • kcal618
  • fat31g
  • saturates13g
  • carbs3g
  • sugars0g
  • fibre0g
  • protein80g
  • salt1.17g
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  • 4½ -5kg oven-ready turkey, thawed if frozen, giblets removed



    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 25g pack each rosemary and thyme



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 lemon, finely zested



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 80g pack sliced pancetta, chopped



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 150g pot mascarpone
  • 2 onion, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

For the gravy

  • 1 tbsp flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 100ml white wine
  • 600ml turkey or chicken stock


  1. Heat oven to 200C/fan 180C/gas 6. Wash the turkey and pat dry. Strip the leaves from half the rosemary and thyme stalks and finely chop. In a bowl, combine the lemon zest, chopped herbs, pancetta and mascarpone. Season well.

  2. Halve the zested lemons and stuff into the cavity, along with the remaining herb sprigs. Use your hand to loosen the skin lying over the breast of the turkey, to create a pocket. Push the mascarpone mixture under the breast skin to create a thick, even layer.

  3. Put the onion slices into a large, flameproof roasting tin, place the turkey on top and cover loosely with foil. Cook for 3-3¾ hrs, until the juices of the bird run clear. Baste every 30 mins and uncover for the last 30 mins if needed, to brown the bird. 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.

  4. To make the gravy, pour away any excess fat from the roasting tin and discard the onion slices. Set the tin over a medium heat, then sprinkle over the flour. Stir through and cook for 2 mins. Slowly whisk in the wine and stock. Bring to a boil, scraping the bits from the bottom, then simmer over a low heat for 15 mins. Serve the gravy with the turkey.

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Comments (12)

swangrrl's picture

Love this recipe and have made it three times now! The lemon and herbs infuse the whole of the turkey to give a beautiful taste and the mascarpone leaves the meat really moist and creamy!

zuza-q's picture

This is a great recipe.

gervais's picture

This is an amazing recipe, the turkey is wonderfully moist and the lemon permeates subtly through the meat. Have made this for the past 4 years but this year I am going to try the Italian turkey recipe in the 2011 magazine as a lot of the ingredients are the same. Hope its as good!

taliie's picture

Made this for Christmas 2010 and it was amazing. I left it a little late and by the time it was ready it was late and everyone was quite full from all the other dishes, however it was devoured by all. The turkey was really moist. Didn't bother with the gravy. Will definitely make again.

cjeajj's picture

Sorry but this is going to be one of those reviews where you end up thinking "they changed so many ingredients that it was almost a different recipe"!
However, I replaced the turkey with a chicken and pancetta with bacon and scaled down the other ingredients but it was still absolutely delicious. The family didn't know it should have been turkey but still suggested using the recipe for our Christmas turkey so I guess that is a vote of confidence.

faypeacock's picture

This was quite nice but I'll use another recipe for the turkey next Christmas.

fuzzygirl's picture

First time ever cooking turkey and it came out great. Carol, I read it as strip half the thyme and rosemary leafs and that worked fine.

carolgriffiths's picture

Can anyone make sense of recipe instruction number 2? It says
'strip the leaves from half the bowl' Does it mean to say strip the leaves from half of the herb thyme and rosemary?

psyberpixie's picture

I made a similar recipe to this quite a few years ago might even be the same recipe. I loved it im going to make this again :-)

designer's picture

This was voted the best Christmas turkey I have ever cooked by the whole family. Will certainly do it again next year.

designer's picture

This was voted the best Christmas turkey I have ever cooked by the whole family. Will certainly do it again next year.

cornet's picture

Ive made this dish already once and I'm going to make it this year again! I didn't change a thing and all the ingredients worked very well together. The dish was fresh(lemon), hearty (pancetta) and the bird was moist.
Due to the fact that our local village shop ran out of mascarpone, I used creme fraiche. But for this year I have the mascarpone already in the fridge! Turkey is in our country (The Netherlands) not as common available as in yours, but I find it worth the trouble ordering one.
Christmas greetings from the dutch counrtyside,

Dinie Kant

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