Name: Pistachio & Pancetta Stuffed Turkey With Rosemary & Port Gravy Recipe
Total time: 230 min
Yield: 10
Cuisine: Turkish

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Let pistachios and pancetta jazz up your traditional roast turkey this silly season. 

How to make Pistachio & Pancetta Stuffed Turkey With Rosemary & Port Gravy Recipe

Alison Adams

Crawler

Turkish

<p>Let pistachios and pancetta jazz up your traditional roast turkey this silly season. </p>

Butter,  At Room Temperature

Brown onions,  finely chopped

Pancetta,  coarsely chopped

Fresh Breadcrumbs

Unsalted pistachio kernels,  finely chopped

Fresh continental parsley

Chopped Fresh Sage

Whole fresh turkey or thawed frozen turkey

Massel chicken style liquid stock

Plain flour

Port

Red wine

Melt 60g of the butter in a large frying pan over medium heat. Cook the onion and pancetta, stirring occasionally, for 8 minutes or until soft. Stir in the breadcrumbs, pistachio, parsley and sage. Season with pepper.

step 1

Preheat oven to 180c. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Starting from the tip of the breast, run your fingers under the skin to loosen and create a large pocket. Press half the breadcrumb mixture into the pocket and spread evenly over the breast. Loosely fill the cavity with remaining breadcrumb mixture. Use unwaxed white kitchen string to tie the legs together. Tuck the wings under. Place on a v-shaped rack in a roasting pan. Spread the remaining butter over the breast.

step 2

Pour 1l (4 cups) of stock into the base of the pan. Cover the turkey with non-stick baking paper, then cover the pan with foil. Roast for 1 hour, then baste with pan juices. Roast, covered, basting once, for a further 1 1/2 hours. Discard the foil and paper. Roast for a further 30-40 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer the turkey to a serving platter. Cover tightly with foil. Set aside for 30 minutes to rest.

step 3

Meanwhile, pour the liquid from the roasting pan into a heatproof jug and reserve. Transfer 2 tablespoons of fat from the surface of the reserved juices to the roasting pan. Place over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually whisk in the port and red wine. Place the pan over medium-high heat and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Add the remaining stock, reserved liquid and any juices from the resting turkey. Cook, stirring often, for 10 minutes or until the gravy reduces and thickens. Stir in the rosemary. Season with salt and pepper.

step 4

Transfer the gravy to a serving jug and serve with the turkey.

step 5

Taste