Festive Easy Roast Stuffed Turkey Wrapped with Pancetta

For The Perfect Roast Turkey

FOR THE TURKEY

• Bring Ingredients Out: Let the turkey, stuffing, and butter come to room temperature before cooking. This helps the bird cook evenly, giving you juicy meat without drying out the edges.

• Season Generously Without overstuffing: Don’t skimp on salt and pepper when seasoning the turkey, both inside and out. Bear in mind to pack the stuffing loosely into the turkey cavity for better air circulation.

• Secure the Pancetta: Lay the Pancetta slices over the buttered turkey, slightly overlapping each slice, and gently press them down so they adhere. A few toothpicks or kitchen twine can help hold the pancetta in place.

• Baste with Broth: During the final roasting step, you can baste the turkey with a bit of broth. Just do this once or twice to avoid opening the oven too often.

• Let It Rest: After roasting, cover the turkey with foil and let it rest for at least an hour (or even two if you can) for allow the juices to redistribute throughout the meat.

• Crisp the Pancetta: After removing the slices in the last 30 minutes of roasting, lay them separately on a small baking sheet to crisp them up beautifully and serve seperately

FOR THE STUFFING

Make Ahead Stuffing: If you’re planning to make the stuffing in advance —just make sure you’re using fresh sausage that hasn’t been previously frozen. After combining all the stuffing ingredients, shape it into balls or pack it into a loaf tin, then wrap it tightly with plastic wrap and foil, and freeze for up to a month.

What You Need

FOR THE TURKEY:

• Turkey – Use a 6 kg (13.2 lbs) Bronze turkey. This is the centrepiece of your dish. A higher welfare bird will yield better flavour and texture. Consider using a smaller chicken or a duck if serving fewer people.

• Pancetta slices – Use 250 g (8¾ oz) pancetta slices to add a crispy, salty layer to the turkey. Alternatively, substitute with regular or streaky bacon. This pancetta or bacon can be served as a side making a perfect pairing with green beans.

• Aromatics –

  • 1 onion, 1 leek and a halved carrot to add depth, sweetness and body to the roasting pan juices. Perfect for the gravy. 

  • ½ bulb of garlic:
  • 2 celery sticks, halved.
• Herbs & Spices – Use 10 g (⅓ oz) thyme, salt and pepper which are essential for seasoning. I like omitting the Bay leave but keeping it in the ingredients as it’s one of the most traditional ingredients. 
• Liquids – 

  • 1 litre (2⅛ pints) water: It’s for the broth and the base for your gravy.

  • 170 g (6 oz) soft butter: Helps keep the turkey moist.

FOR THE STUFFING:

• Onions:  Use 2 sliced onions sliced, essential for this stuffing.

• Butter: Use a knob of butter (25g) to sauté the onions and apple. Use olive oil instead of butter for a slightly healthier option.

• 1 small Bramley apple, peeled, cored, and diced add a tart, fruity note to the turkey. You can subs Bramley apples with dried cranberries, apricots, or a mix.

• 800 g (1.76 lbs) Cumberland sausages, skins removed to ensure a seasoned base for the stuffing. However, you can opt for whichever British sausage you like adjusting the seasoning accordingly. If you plan to freeze the stuffing, then make sure that you buy fresh (non-frozen) sausage

• Handful of sage leaves, chopped, plus extra for topping.  You can also experiment with rosemary, parsley, or thyme if you prefer it over sage.

• Breadcrumbs – Use 140 g white breadcrumbs essential to add texture to the stuffing. You can also try a mix of white and wholemeal breadcrumbs but avoid seasoned breadcrumbs.

Saving the Roast Turkey For Later

FOR THE TURKEY

• Leftovers: Store leftover turkey slices in an airtight container and keep them in the fridge for up to 3 days.
• Freezing: For longer storage, freeze leftover turkey in portions. Wrap in plastic wrap and place them in freezer-safe bags to keep them fresh for up to 3 months. 
• Reheating: The easiest way to reheat is in the oven at 170°C (340°F) to retain moisture. Place turkey slices in a baking dish, add a splash of broth or water, cover with foil, and warm for 20-30 minutes, depending on portion size. However, you can use turkey leftovers in noodle soup, pasta and cold sandwiches. 

FOR THE STUFFING:

• Stuffing can be stored separately and reheated in the oven. Just cover it with foil and bake at 180°C (350°F) for about 15 minutes or until heated through.

Serving A Roast Turkey

• Classic English sides are the best pairing with roast turkey. Accompany with roasted root vegetables like parsnips, carrots, and Brussels sprouts. A side of buttery mashed potatoes, cranberry sauce, pigs in blankets and Yorkshire puddings gives an extra holiday touch!
• Gravy & Sauces: Serve with a rich homemade gravy made from pan drippings and traditional bread sauce.
• Garnishes: Sprinkle fresh sage or thyme over the turkey for a pop of colour and a hint of herbaceous aroma. To add a touch of sweetness and elegance, place a few roasted apple wedges around the turkey, complementing the flavours of the stuffing. For a finishing touch on the plate, a drizzle of cranberry sauce around the edges adds a festive flair and vibrant colour, making the dish feel extra special
  
   

Health Info

• Calories: 1614.3kcal
• Sugar: 8.8g
• Sodium: 1962.9mg
• Fat: 88.9g
• Carbohydrates: 35.3g
• Fiber: 3.7g
• Protein: 156.5g