Christmas turkey with pancetta and sage

Name: Christmas turkey with pancetta and sage
Cook time: 60 min
Total time: 270 min
Yield: 8
Ingredients: 1 Turkey approx. 2 1/2 kg; 100 g pancetta Italian bacon; 1 bag fresh Italian herbs 20 g; 4 sausages; 2 slices White bread without crust; 1 Apple peeled and diced; 2 cloves garlic pressed; 4 tablespoons olive oil; 2 tablespoons flour; 200 ml poultry feast pot a 380 ml

Stuffed Christmas turkey with pancetta and sage

Ingredients

Kitchen Stuff

cocktail sticks
aluminium foil
roasting tray

Directions

Preheat the oven to 225 ºC.
Loosen the turkey's skin (including the legs) by carefully sliding your fingers under the skin.
Cover the belly and legs of the turkey with half of the pancetta.
Take the sage from the bag of Italian herbs; these are the branches with the soft green, large velvety leaves.
Loosen the leaves from the twigs and place them on the pancetta.
Carefully pull the turkey skin back over the pancetta and sage and stick with cocktail sticks if necessary.
Finely chop the rest of the Italian herbs.
Cut the rest of the pancetta into small pieces.
Remove the skin from the sausages.
Soak the slices of bread in a plate with water and squeeze them out.
Mix the bread, apple, garlic, herbs and pancetta with the meat of the sausages.
Fill the turkey's abdominal cavity with the meat mixture and seal it with cocktail sticks.
Line the roasting tray crosswise with two large pieces of aluminum foil.
Allow the pieces to hang over generously.
Spread the turkey generously with olive oil and sprinkle with salt and pepper to taste.
Place the turkey with its back down in the roasting pan.
Fold the aluminum foil over the turkey so that there is sufficient space between the turkey and the folded aluminum foil.
Slide the roasting pan into the oven and roast the turkey for 30 minutes.
Switch the oven from 225 ºC back to 175 ºC and roast the turkey in 2-2 1/2 hour cooked.
Unfold the aluminum foil and switch the oven to 200 ºC.
Let the turkey brown in 30 minutes.
Brush the turkey regularly with cooking fat for the last 30 minutes.
Place the turkey on a dish and let it rest for at least 1 quarter of an hour under aluminum foil (this will benefit the taste of the meat).
Pour the frying liquid into a pan, beat the flour and the fondue and heat the whole on a low heat until a lightly gravy is formed..