Roast turkey with pancetta, sage & onion stuffing

Directions

• Step 1 Preheat oven to 200C (180C fan-forced).
• Step 2 Make stuffing: Heat the oil in a large frypan over medium-high heat. Add the pancetta and cook, stirring, for 2 minutes or until crisp and golden. Turn the heat to low, then add onion and garlic and stir for 5 minutes or until the onion is soft. Stir in the sage, then remove from the heat and allow to cool for 15 minutes.
• Step 3 Combine the cooled onion mixture in a large bowl with the pine nuts, rind, parsley, breadcrumbs and eggs. Season with sea salt and freshly ground black pepper, then use your hands or a wooden spoon to mix well.
• Step 4 Rinse turkey in cold running water and pat dry, inside and out, with paper towel. Fill cavity and neck pocket with stuffing, tie legs together with kitchen string, then tuck wings under. Place on a lightly greased oven rack inside a large roasting pan. Brush turkey all over with some of the melted butter and season with sea salt and freshly ground black pepper.
• Step 5 Pour 2-3 cups (500-750ml) water into pan. Place 2 sheets of foil overlapping on a bench, then lightly grease with some of the butter and use to tightly cover the roasting pan. Roast for 2 hours 20 minutes. Remove foil, brush turkey with remaining butter and add extra water if pan is almost dry. Roast for a further 35-45 minutes, until skin is golden and juices run clear when a skewer is inserted in the thigh (or test using a meat thermometer). Remove turkey from pan and rest, covered loosely with foil, for 15-20 minutes. Use pan juices to make a gravy, if desired.

Recipe courtesy of taste.com.au

Serving size 10