Pancetta Wrapped Turkey
Wrapping the turkey breast in pancetta will keep the white meat juicy and naturally baste the turkey as it cooks. It also provides a lovely crispy extra to serve alongside the turkey.
How long will it take?
5 hours
What’s the serving size?
Serves 10
What do I need?
- 5 kg whole turkey
- 2 sage leaves
- ¾ cup softened butter
- 3 stalks celery
- 300 g pancetta, thinly sliced
- 1 ½ cups chicken stock
How do I make it?
- Preheat oven 200C.
- Pat turkey dry with paper towel.
- Work sage leaves under the skin on the breast of the turkey.
- Rub butter all over turkey.
- Lay celery stalks in the bottom of a roasting pan to keep the turkey raised while cooking.
- Arrange pancetta on turkey breast and add turkey to roasting tray.
- Pour ½ cup of water into the bottom of the roasting tray and place it in the oven.a
- After 30 minutes reduce heat to 175C and gently baste the turkey with ½ cup of chicken stock, being careful not to disturb the pancetta. Continue to baste every 30 minutes, using pan juices when all the stock has been used.
- Cook until the juices run clear when the thickest part of the thigh is pierced.
- Remove from oven and cover with foil. Rest in a warm place for at least 30 minutes to allow the juices to reabsorb back into the meat.
