Italian-style turkey crown with roast garlic & pancetta & lemon ciabatta stuffing

Italian-style turkey crown with roast garlic & pancetta & lemon ciabatta stuffing

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(12 ratings)

Prep: 35 mins Cook: 1 hr, 50 mins - 2 hrs Plus resting

More effort

Serves 6 with leftovers

With no bones to contend with, a turkey crown is easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent

Nutrition and extra info

  • Freeze uncooked stuffing only

Nutrition: per serving

  • kcal933
  • fat42g
  • saturates11g
  • carbs39g
  • sugars10g
  • fibre3g
  • protein94g
  • salt2.16g
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Ingredients

  • 2-2½ kg/4lb 8oz-5lb 8oz turkey crown
  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • about 10 thin slices streaky bacon or pancetta
    Pancetta

    Pancetta

    pan-chet-ah

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

  • small rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

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

  • 1 large onion, cut into 8 wedges
    Onion

    Onion

    un-yun

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

For the stuffing

  • 4 tbsp olive oil, plus extra to drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 medium onions, chopped
    Onion

    Onion

    un-yun

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

  • 3 garlic cloves, finely chopped
  • 50g pine nut
  • 85g grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 6-8 slices pancetta, chopped
    Pancetta

    Pancetta

    pan-chet-ah

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

  • 1 small loaf ciabatta, to give 280g/10oz breadcrumbs
  • 4 tbsp flat-leaf parsley, chopped
  • 1 tbsp rosemary, finely chopped
    Rosemary

    Rosemary

    rose-mar-ee

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

  • zest 1 lemon, finely grated
    Lemon

    Lemon

    le-mon

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

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the garlic

  • 3 whole bulbs garlic, halved horizontally
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 lemon, cut into 6 wedges
    Lemon

    Lemon

    le-mon

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

For the gravy

  • 4 tsp plain flour
  • 175ml medium-sweet marsala
  • 850ml turkey or chicken stock

Method

  1. Heat oven to 190C/170C fan/gas 5. Rinse the turkey then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 20 mins per kg, plus 70 mins (or 90 mins when roasting a crown over 4kg). Sit the turkey on a board, very lightly rub all over with olive oil and season with pepper. Lay the pancetta or streaky bacon over the top of the turkey, slightly overlapping to cover it. Tuck the slices under the bird to secure at the bottom. Insert small rosemary sprigs haphazardly between the slices. Season with pepper. Tie the crown across in 2-3 places with butcher’s string, to hold the shape together. Put the onion wedges in the middle of a large roasting tin and sit the crown on top. Cover the turkey with a loose tent of foil, then roast following your calculated time.

  2. Make the stuffing. Heat 3 tbsp of the oil in a large frying pan. Tip in the onions and garlic, and fry for 5-8 mins until softened and starting to turn golden. Push the onions to one side of the pan, then add the pine nuts and continue to fry for 1 min more, stirring the nuts until golden. Remove from the heat and cool slightly. Stir in the remaining oil, all but a small handful of the Parmesan and the remaining stuffing ingredients. Season with salt and pepper. Loosely spoon stuffing mixture (don’t pack it down) into an oiled ovenproof dish, drizzle with a little extra olive oil, sprinkle with remaining Parmesan, then lay a sheet of baking parchment on top. Set aside. Can be made 1 day ahead and chilled.

  3. Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. If you are roasting potatoes put them in now. Roast the garlic. Remove the foil, place the garlic halves and lemon wedges around the turkey, then baste them and the turkey with the cooking juices. Return the tin to the oven and continue to roast for the final 30 mins. To test if cooked, pierce the fattest part of the crown with a skewer – the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.

  4. Remove the turkey, garlic and lemon from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for 30 mins before carving. Meanwhile, increase oven to 220C/200C fan/gas 7. Put the stuffing in the oven and bake for 20 mins, then remove the paper and bake for a further 5 mins until the stuffing is golden.

  5. Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Stir all the sticky bits from the bottom of the tin into the juices. Set tin over a medium heat, add the flour and cook, stirring continuously, for 2 mins. Pour in the Marsala and simmer for 2 mins. Pour in the stock, bring to the boil, then simmer for 5-10 mins or until reduced to your liking. Season with pepper if needed. Strain the gravy into a pan, warm through, then pour into a jug. Serve the turkey garnished with rosemary sprigs, surrounded with the roasted garlic and lemon, and accompanied by the gravy and stuffing.

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Comments, questions and tips

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dreamweaver's picture
dreamweaver
9th Jan, 2016
3.8
So yummy! Kids weren't keen on the stuffing but we loved it! I added celery and carrot into the tray though because it adds more flavour to the juices to make a gravy :)
sueredfern
28th Apr, 2014
5.05
Loved this recipe. Stuffing was a wonderful surprise. Will definately do this one again.
tillyfloss80
31st Dec, 2013
This was delicious. I only used the stuffing recipe (as someone else was cooking the turkey) and it came out perfect. I admit I was a little unsure before it went in the oven as to how tasty it would be but I needn't have worried, lovely and lemon-y. This served 6 adults and there was plenty left for Boxing Day.
melaniesunflower
26th Dec, 2013
Used this turkey recipie yesterday and it was fab! Didn't do the garlic as my dad really doesn't like it and did my own gravy. The stuffing didn't work out, but in my haste the day before I think I forgot to put in the herbs, luckily I was also making another stuffing do no great problem. I will defiantly roast turkey this way again
jimmckenna
25th Dec, 2013
Really tasty! Turkey was done to perfection, succulent and juicy. All the more important when one considers it's an over expensive, over rated chicken!! It must be done perfectly and this recipe works perfectly Thank you!
aureliecjohnson
20th Jan, 2013
5.05
My first roast turkey ever and it was a real success. The stuffing was delicious. I got a bit muddled up reading the recipe for the stuffing and ended up just throwing everything together in the blender and that worked perfectly well.
janaskar
3rd Jan, 2013
5.05
Very easy and delicious! Turkey was very moist, gravy wonderful and loved by the kids who prefer Bisto. The stuffing was a great hit too and the kids wanted that more than the turkey for leftovers. Will definitely make again.
collinszzz
2nd Jan, 2013
5.05
Followed this turkey recipe for Christmas, minus the stuffing as my husband traditionally makes his own. The turkey crown was absolutely delicious, very moist and the inclusion of lemon and rosemary smelt wonderful whilst it was cooking. I will definitely use this again and we will try the stuffing too.
Frantic Flapjack
17th Jan, 2012
4.05
Made this for Christmas lunch. The stuffing was fabulous - the best I've ever tasted. The turkey wasn't cooked in the given time. Needed an extra half hour.
starmixgirl
27th Dec, 2011
5.05
My brother cooked this for Xmas dinner. It was superb, best turkey ever, a free-range Norfolk bronze, so moist and tender! Stuffing was delicious too, he made it gluten-free by adding gluten free sausage meat, no ciabatta. Highly recommend this recipe.

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