Flavourful butter tucked under the turkey skin makes for incredibly moist breast meat and ultracrisp skin.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2009
MethodStuffing: 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.
Nutritional facts Per serving: about
- Sodium 547 mg
- Protein 80 g
- Calories 722.0
- Total fat 32 g
- Potassium 947 mg
- Cholesterol 246 mg
- Saturated fat 15 g
- Total carbohydrate 24 g
- Iron 41.0
- Folate 35.0
- Calcium 12.0
- Vitamin A 13.0
- Vitamin C 7.0