Turkey filled with lemon ricotta

Name: turkey filled with lemon ricotta
Cook time: 30 min
Total time: 205 min
Yield: 8
Ingredients: 2 slice White bread; 1 lemon; 3 medium sized egg; 15 g fresh flat parsley; 500 g ricotta fresh cheese; 1 Turkey approx. 2.5 kg, at room temperature; 100 g pancetta Italian bacon; 100 g soft butter; 380 ml poultry feast

Turkey with a filling of lemon ricotta and gravy.

Ingredients

Kitchen Stuff

1 food processor
1 cocktail stick
1 meat thermometer

Directions

Crumble the bread in the food processor. Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit.
Beat the eggs and cut the parsley fine.
Mix in a bowl the ricotta with the breadcrumbs, egg, lemon zest, ⅔ of the lemon juice, the parsley and (freshly ground) salt and pepper.
Carefully loosen the skin of the turkey around, even at the legs. Do this by gently sliding your hand between the skin and the meat.
Make sure the sheet does not tear. Cover the meat with slices of pancetta and pull the skin tight again.
Fill the belly cavity of the turkey with the ricotta mixture and press it well. Stick the skin around the abdominal cavity with cocktail sticks.
Sprinkle the turkey with the rest of the lemon juice and then rub with the butter. Sprinkle with (freshly ground) salt and pepper.
Place 2 long sheets of aluminum foil crosswise in the roasting pan and fold them loosely around the turkey. Save the turkey to use in the refrigerator.
Let the turkey return to room temperature in at least 2 hours.
Preheat the oven to 175 ºC.
Slide the roasting pan into the oven and let the turkey cook for approx. 2 hours and 15 minutes. Insert the core or meat thermometer into the turkey's breast.
If it indicates 70 ºC, the turkey is cooked. Remove the foil and let the turkey turn brown at 200 ºC for another 20-30 min.
Place the turkey on a flat dish or shelf and let it rest for 10 minutes under the foil.
Pour the frying liquid into a pan and add the fond. Let this reduce to 10 minutes on a high heat until a nice gravy.
Cut the turkey at the table. Spoon the filling with the turkey. Give the gravy separately.