Roast Turkey
6-7 serving
4 Hours
The centerpiece of most British Christmas dinners, often served with stuffing. Other meats like roast goose, chicken, or beef are also traditional options.
Ingredients:
1 whole turkey (12-14 lb / 5.5-6.5 kg), giblets removed
4 oz thinly sliced pancetta (about 115g), finely chopped
4 garlic cloves, peeled and crushed
2 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
¼ cup (½ stick) unsalted butter, softened to room temperature
2 tbsp olive oil
Salt and freshly ground black pepper
1 large onion, quartered (for the cavity)
1 lemon, quartered (for the cavity)
2 cups chicken or turkey stock, plus extra for basting
Instructions:
Prepare the Herb Paste: In a food processor or with a mortar and pestle, combine the chopped pancetta, garlic, rosemary, and sage until a coarse paste forms. Transfer the paste to a small bowl and mix in the softened butter. Season generously with salt and pepper.
Prepare the Turkey: Remove the turkey from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Pat the turkey dry inside and out with paper towels.
Season the Turkey: Starting at the neck cavity, gently slide your hand between the skin and the meat of the breast, thighs, and drumsticks to loosen the skin, being careful not to tear it. Rub a generous amount of the pancetta-herb butter mixture evenly under the loosened skin. Rub the remaining mixture all over the outside of the turkey skin and inside the main cavity.
Stuff and Tie: Season the main cavity with salt and pepper, then stuff with the quartered onion and lemon. Tie the legs together loosely with kitchen twine to help it hold its shape. Tuck the wing tips under the body.
Roast the Turkey: Preheat your oven to 325°F (160°C). Place the turkey, breast-side up, on a rack in a large roasting pan. Rub the skin all over with the 2 tbsp of olive oil and season again with salt and pepper. Pour 2 cups of stock into the bottom of the pan.
Cook Time: Roast the turkey for approximately 13-15 minutes per pound (about 3 hours for a 12-14 lb bird), or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the turkey with pan juices or extra stock every 45 minutes to an hour. Cover the breast loosely with foil if it starts browning too quickly.
Rest and Carve: Once cooked, tilt the turkey to drain the juices into the pan. Transfer the turkey to a cutting board and tent it loosely with foil. Let it rest for at least 30-45 minutes before carving. This is a crucial step for a succulent bird.
Make Gravy: Use the pan juices and leftover vegetables to make a rich gravy. Strain the juices, skim the fat, then simmer the remaining liquid with a splash of white wine and extra stock until thickened.
Serve with your favorite sides for an Italian-inspired Christmas feast.