Pancetta-Sage Turkey With Pancetta-Sage Gravy
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tbsps
Shallot (minced)1 tsp
Rosemary (chopped fresh)1 tsp
Sage (chopped fresh)3 cups
Turkey Stock (shortcut)1 cup
Shallot (chopped)1 cup
All-Purpose Flour1 cup
White Wine (dry)Directions:
1
For pancetta-sage butter: With machine running, drop garlic down feed tube of processor and chop
2
Add pancetta
3
Pulse to chop finely
4
Add all remaining ingredients
5
Pulse blending to coarse paste
6
Transfer to small bowl
7
DO AHEAD: Can be made 2 days ahead
8
Cover and chill
9
Bring to room temperature before using
10
With machine running, drop garlic down feed tube of processor and chop
11
Add pancetta
12
Pulse to chop finely
13
Add all remaining ingredients
14
Pulse blending to coarse paste
15
Transfer to small bowl
16
DO AHEAD: Can be made 2 days ahead
17
Cover and chill
18
Bring to room temperature before using
19
For turkey: Set rack at lowest position in oven and preheat to 325°F
20
Sprinkle main turkey cavity with salt and pepper
21
Spread with 2 tablespoons pancetta-sage butter
22
Starting at neck end, slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin
23
Spread remaining butter over thighs, drumsticks, and breast meat under skin
24
Fill main cavity with herb sprigs
25
Tie legs loosely to hold shape
26
Tuck wing tips under
27
Place turkey on rack set in large roasting pan
28
Rub turkey all over with oil; sprinkle with salt and pepper
29
Pour 2 cups stock into pan
30
Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours
31
Tilt turkey so juices run into pan
32
Transfer turkey to platter
33
Tent with foil; let rest at least 30 minutes (temperature will rise 5 to 10 degrees)
34
Reserve pan
35
Set rack at lowest position in oven and preheat to 325°F
36
Sprinkle main turkey cavity with salt and pepper
37
Spread with 2 tablespoons pancetta-sage butter
38
Starting at neck end, slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin
39
Spread remaining butter over thighs, drumsticks, and breast meat under skin
40
Fill main cavity with herb sprigs
41
Tie legs loosely to hold shape
42
Tuck wing tips under
43
Place turkey on rack set in large roasting pan
44
Rub turkey all over with oil; sprinkle with salt and pepper
45
Pour 2 cups stock into pan
46
Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours
47
Tilt turkey so juices run into pan
48
Transfer turkey to platter
49
Tent with foil; let rest at least 30 minutes (temperature will rise 5 to 10 degrees)
50
Reserve pan
51
For gravy: Scrape juices and browned bits from roasting pan into large glass measuring cup
52
Spoon off fat
53
Reserve 2 tablespoons
54
Heat 2 tablespoons reserved fat in large saucepan over medium-high heat
55
Add pancetta; sauté until beginning to crisp, about 5 minutes
56
Add shallots; sauté 1 minute
57
Reduce heat to medium
58
Add flour; whisk until golden, about 4 minutes
59
Whisk in 3 cups stock, wine, and degreased pan juices
60
Bring to boil, whisking
61
Cook to desired consistency, about 5 minutes
62
Whisk in rosemary and sage; season to taste with salt and pepper
63
Scrape juices and browned bits from roasting pan into large glass measuring cup
64
Spoon off fat
65
Reserve 2 tablespoons
66
Heat 2 tablespoons reserved fat in large saucepan over medium-high heat
67
Add pancetta; sauté until beginning to crisp, about 5 minutes
68
Add shallots; sauté 1 minute
69
Reduce heat to medium
70
Add flour; whisk until golden, about 4 minutes
71
Whisk in 3 cups stock, wine, and degreased pan juices
72
Bring to boil, whisking
73
Cook to desired consistency, about 5 minutes
74
Whisk in rosemary and sage; season to taste with salt and pepper