Pancetta Sage Turkey With Pancetta Sage Gravy Recipes
PANCETTA-SAGE TURKEY WITH PANCETTA-SAGE GRAVY
Salty Italian bacon flavors both the turkey and the gravy. Does it get any better?
Provided by Bruce Aidells
Yield Makes 10 to 12 servings
Number Of Ingredients 24
Steps:
- For pancetta-sage butter:
- With machine running, drop garlic down feed tube of processor and chop. Add pancetta. Pulse to chop finely. Add all remaining ingredients. Pulse blending to coarse paste. Transfer to small bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
- For turkey:
- Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons pancetta-sage butter. Starting at neck end, slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread remaining butter over thighs, drumsticks, and breast meat under skin. Fill main cavity with herb sprigs. Tie legs loosely to hold shape. Tuck wing tips under.
- Place turkey on rack set in large roasting pan. Rub turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan.
- Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices run into pan. Transfer turkey to platter. Tent with foil; let rest at least 30 minutes (temperature will rise 5 to 10 degrees). Reserve pan.
- For gravy:
- Scrape juices and browned bits from roasting pan into large glass measuring cup. Spoon off fat. Reserve 2 tablespoons. Heat 2 tablespoons reserved fat in large saucepan over medium-high heat. Add pancetta; sauté until beginning to crisp, about 5 minutes. Add shallots; sauté 1 minute. Reduce heat to medium. Add flour; whisk until golden, about 4 minutes. Whisk in 3 cups stock, wine, and degreased pan juices. Bring to boil, whisking. Cook to desired consistency, about 5 minutes. Whisk in rosemary and sage; season to taste with salt and pepper.
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- Twist and cut each chipolata in the middle to give 2 smaller chipolatas. Wrap each chipolata in a slice of pancetta. Thread 2 onto 8 skewers along with a bay leaf. Chill. Remove the giblets from the turkey – finely chop the liver and set it aside for the stuffing, if using, and cover and chill the rest of the giblets for the gravy.
- For the stuffing. Heat a large frying pan over a medium heat, add the pancetta and cook, stirring, for 3-4 minutes, until golden. Add the onions and fry for 6-8 minutes, until soft and lightly golden. Add the turkey liver, if using, to the pan and cook for another minute. Tip into a bowl and leave to go completely cold. Break in the sausagemeat, then add the dates, herbs breadcrumbs and nutmeg. Season and mix well.
- Preheat the oven to 190°C/ fan170°C/gas 5. Remove any bits of feathers from the turkey with tweezers. Spoon some stuffing into the neck cavity, rounding it to give a nice shape, then pull the skin flap back over the stuffing to enclose it. Secure with a fine skewer. Put the rest of the stuffing into a greased baking dish, cover and set aside.
- Spike the oranges all over with a skewer. Season the turkey’s body cavity and push in the oranges, bunch of sage, remaining bay leaves and parsley stalks. Truss the turkey with string. (see https://www.deliciousmagazine.co.uk/stories/guide-to-cooking-christmas-turkey/ >how to truss a turkey here)
PANCETTA-SAGE TURKEY WITH PANCETTA-SAGE GRAVY RECIPE | …
2007-11-01 Step 2. Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons …
From bonappetit.com
4.7/5 (15)
From bonappetit.com
4.7/5 (15)
- With machine running, drop garlic down feed tube of processor and chop. Add pancetta. Pulse to chop finely. Add all remaining ingredients. Pulse blending to coarse paste. Transfer to small bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
- Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons pancetta-sage butter. Starting at neck end, slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread remaining butter over thighs, drumsticks, and breast meat under skin. Fill main cavity with herb sprigs. Tie legs loosely to hold shape. Tuck wing tips under.
- Place turkey on rack set in large roasting pan. Rub turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan.
- Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices run into pan. Transfer turkey to platter. Tent with foil; let rest at least 30 minutes (temperature will rise 5 to 10 degrees). Reserve pan.
PARMESAN-SAGE ROAST TURKEY WITH SAGE GRAVY RECIPE
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5/5 (8)Calories 285 per servingServings 16
From myrecipes.com
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- Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
- Combine cheese, 1/4 cup sage, butter, minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together with kitchen string.
- Place turkey, breast side up, on vegetable mixture in pan. Bake at 425° for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
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- In a large skillet, cook the pancetta over moderate heat, until softened, about 6 minutes. Add the onions and cook, stirring, until the pancetta and onions are browned, 6 to 7 minutes.
- Preheat the oven to 400°. Set the turkey breast on a work surface, skin side down. Carefully remove the cartilage at the center; be careful not to cut through the skin.
- Line a 9-by-13-inch roasting pan with the pancetta slices. Scatter the onion, carrots, whole sage leaves and thyme sprigs in the pan and set the turkey on top.
- Roast the turkey in the middle of the oven for 30 minutes. Add 1 cup of water to the pan and brush the turkey with the remaining 1 tablespoon of butter.
- Pour the juices from the roasting pan into a bowl. Spoon off the fat, reserving 2 tablespoons in a small bowl. Stir the flour into the fat to make a paste.
- Set the roasting pan over moderately high heat. When it begins to sizzle, add the wine and cook until evaporated, scraping the pan. Transfer the contents of the pan to a large saucepan.
- Meanwhile, in a small skillet, cook the chopped pancetta over moderate heat until browned, about 4 minutes. Add the chopped sage and cook until fragrant.
- Discard the strings and carve the turkey into 1/3-inch slices. Arrange the slices on a platter and pass the gravy separately.
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