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

Easy

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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Ingredients

  • 4½ -5kg oven-ready turkey, thawed if frozen, giblets removed
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 25g pack each rosemary and thyme
    Rosemary

    Rosemary

    rose-mar-ee

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

  • 2 lemons, finely zested
    Lemon

    Lemon

    le-mon

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

  • 80g pack sliced pancetta, chopped
    Pancetta

    Pancetta

    pan-chet-ah

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

  • 150g pot mascarpone
  • 2 onions, thickly sliced
    Onion

    Onion

    un-yun

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

For the gravy

  • 1 tbsp flour
    Flour

    Flour

    fl-ow-er

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

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

Method

  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, questions and tips

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designer
16th Jan, 2008
5.05
This was voted the best Christmas turkey I have ever cooked by the whole family. Will certainly do it again next year.
cornet
13th Dec, 2007
4.05
Hello! 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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