- 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 lemons, 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 onions, thickly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
For the gravy
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.
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.
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.
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.
Emma says...When you carve into the breast you get a lovely layer of mascarpone mix, which subtly flavours the meat and keeps the breast moist.
TipIf the turkey is on the dry side, keep on carving, then take the slices back to the kitchen and drizzle with a little hot chicken stock. If it's underdone, cut into the joints and pop it back in the oven.