Creamy Lemon, Pancetta and Rosemary Turkey

8 Servings
100% would make this recipe for Creamy Lemon, Pancetta and Rosemary Turkey again.

This is an ideal main meal for Christmas dinner. Leftovers are equally delicious in a casserole or stew as all the flavours come through!

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Creamy Lemon, Pancetta and Rosemary Turkey Ingredients

4 1/2 kilograms Turkey	80 grams Pancetta chopped
25 grams Rosemary	150 grams Mascarpone
25 grams Thyme	2 Onion thickly sliced
2 Lemon zested

Instructions for Creamy Lemon, Pancetta and Rosemary Turkey

Heat oven to 200?C/Gas 6. Wash the turkey and pat dry. Strip the leaves from half the rosemary and thyme stalks and finely chop. In a bowl, combine the lemon zest, chopped herbs, pancetta and mascarpone. Season well

Halve the zested lemons and stuff into the cavity, along with the remaining herb sprigs. Use your hand to loosen the skin lying over the breast of the turkey, to create a pocket. Push the mascarpone mixture under the breast skin to create a thick, even layer.

Put the onion slices into a large, flameproof roasting tin, place the turkey on top and cover loosely with foil. Cook for 3-3? hrs, until juices of the bird run clear. Bast every 30 mins and uncover for the last 30 mins if needed, to brown the bird. When cooked, take the turkey from the oven and remove from the tin and leave to rest on a platter covered loosely with foil for 30 mins.

Main Ingredient: TurkeyCuisine: Italian

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