Roast Turkey with Lemon Herb Butter and Corn Bread Stuffing

Stuffing: In large bowl, crumble corn bread; set aside.

In large skillet, cook pancetta over medium heat until crisp and golden, about 7 minutes. Using slotted spoon, add to corn bread.

In same skillet, cook celery, onion, salt and pepper until softened and light golden, about 10 minutes. Stir in parsley and sage; cook for 2 minutes. Stir into corn bread mixture.

In small bowl and using fork, stir together 1/3 cup (75 mL) of the butter, parsley, green onion, garlic, thyme, lemon rind and lemon juice; set aside.

Remove giblets and neck from turkey; pat turkey dry inside and out. Stuff both cavities loosely with stuffing; skewer cavities closed.

Gently loosen skin from meat of breasts and legs; using fingers, spread butter mixture evenly under skin.

Melt remaining butter and brush all over turkey; sprinkle with salt and pepper. Ties legs together with kitchen string and tuck wings under back. Place, breast side up, on rack in roasting pan. Roast in 325°F (160°C) oven until thermometer inserted into thickest part of thigh reads 185°F (85°C), 3-1/2 to 4 hours. Lift turkey onto platter. Remove skewers and string. Let stand for at least 15 minutes or for up to 30 minutes before carving.

Gravy: Drain all but 2 tbsp (25 mL) fat from pan. Whisk in flour; cook over medium-high heat, scraping up browned bits, for 2 minutes. Gradually whisk in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 5 minutes. Strain through sieve. Serve with turkey.

Additional information : Tip: To make vegetarian stuffing, cook pancetta and set aside. In clean pan, cook celery, onion, salt and pepper in 2 tbsp (25 mL) vegetable oil. Stir in parsley and sage. Mix cooked pancetta into about three-quarters of the stuffing to go into bird.

Place remaining vegetarian stuffing in glass baking dish. Drizzle with about 1/4 cup (50 mL) vegetable stock to moisten; cover with foil. While turkey rests, bake in 375°F (190°C) oven for 10 minutes. Uncover and bake until warmed through and edges are golden, about 10 minutes.

Source : Canadian Living Magazine: December 2009