Roasted Turkey with Pancetta, Rosemary and Garlic
Serves 8 -10
This is one of my favorite methods of roasting turkey. It emerges from the oven well flavoured and succulent.
1 15 lb. (7 kg) turkey
½ lb. pancetta
½ cup fresh rosemary leaves
4 whole heads garlic
6 cloves garlic, minced
½ tsp. salt
1 tsp. coarsely ground black pepper
2 cups dry red wine
½ cup finely chopped shallots
Preheat the oven to 350 F.
Rinse the turkey and pat dry. Finely chop half the pancetta and cut the other half into large chunks. Stuff the large chunks of pancetta, half the rosemary leaves and the whole heads of garlic into the cavity of the turkey. Transfer the finely chopped pancetta to the workbowl of a food processor with the remaining rosemary, minced garlic, salt and pepper. Pulse until everything is finely chopped.
Loosen the skin of the turkey over the breast and around the legs. Slide the pancetta mixture over the breast and legs, under the skin, patting it out evenly. Transfer to a roasting pan and rub the turkey with olive oil. Tie the legs loosely.
Roast for 3-3½ hours basting the turkey with ½ cup (120 ml) of the red wine every 30 minutes. After the second basting, scatter the shallots in the bottom of the roasting pan.
Remove the turkey from the roasting pan. Degrease the juices with a fat separator or skim with a spoon. Strain through a sieve into a pot; keep warm over low heat and adjust the seasoning. Remove the whole garlic from the cavity and separate the cloves. Carve the turkey into slices and garnish with the cloves of garlic, which are meant to be eaten. Serve with the pan juices on the side.
Total Calories: 7306
Fat: 411 grams
Carbs: 64 grams
Fiber: 4 grams
Protein: 722 grams
November 2001 - "Let's Talk About Holiday Meals Post"