Look no further – this is the perfect Christmas turkey roast, complete with sweet stuffing.
Ingredients
- 8 slices mild pancetta, chopped
- 1/3 cup loosely packed coarsely chopped fresh continental parsley
- 1/4 cup loosely packed chopped fresh sage
- 2 green shallots, ends trimmed, chopped
- 2 garlic cloves, crushed
- 140g (2 cups) fresh sourdough breadcrumbs (made from day-old sourdough bread withcrusts removed)
- Pinch of salt
- 6kg (fresh or thawed frozen) turkey, neck removed
- 40g butter, melted
- 8 chat (small coliban) potatoes, halved
- 2 bunches baby (Dutch) carrots, scrubbed,tops trimmed to 3cm
- 4 red onions, quartered
- 2 tablespoons olive oil
Apple gravy
- Pan juices from the roast turkey
- 10g butter
- 2 garlic cloves, crushed
- 2 tablespoons plain flour
- 250ml (1 cup) dry white wine
- 125ml (1/2 cup) apple juice
- Pinch of salt
Method
- Step 1Combine pancetta, parsley, sage, shallot and garlic in the bowl of a food processor and process until finely chopped. Combine breadcrumbs and pancetta mixture in a large bowl and season with salt.
- Step 2Preheat oven to 180°C. Rinse turkey inside and out under cold water. Pat dry with paper towel. Fill cavity with sourdough mixture. Tie legs together with unwaxed white kitchen string. Tuck wings under. Place turkey, reastside up, in a roasting pan. Brush with butter and cover with non-stick baking paper. Roast in oven, basting every 30 minutes, for 2 1/2 hours.
- Step 3Remove from oven and remove paper. Place potato, carrots and onion around turkey. Drizzle with oil and season with salt. Roast for a further 45 minutes to 1 hour, basting every 30 minutes, or until juices run clear when thigh is pierced with a skewer.
- Step 4Turn off oven. Transfer turkey to a platter. Remove string from the legs. Cover with foil and set aside for 15 minutes to rest. Cover vegetables with foil and return to oven to keep warm.
- Step 5To make the gravy, strain juices from roasting pan into a jug. Melt butter in roasting pan over medium heat until foaming. Add garlic and cook, stirring, for 30 seconds. Add flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add pan juices and 125ml (1/2 cup) of the wine and stir, scraping pan with a flat-edged wooden spoon to dislodge any bits on the base, until mixture boils. Gradually stir in remaining wine and apple juice, and boil gently for 5-6 minutes or until gravy thickens. Taste and season with salt. Strain into a heatproof serving jug.
- Step 6Carve turkey across the grain and serve with potato, carrots, onion and gravy.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
3504 kj
Energy
27g
Fat Total
9g
Saturated Fat
115g
Protein
1501.25mg
Sodium
6g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Kelly
- Image credit: Ben Dearnley & Chris Court
- Publication: Australian Good Taste
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