Ingredients:
- For the pancetta and herb butter - 4 garlic cloves, peeled, 1 shallot, finely chopped 120g pancetta, chopped, 4 tbsp Parmesan, grated 2 tbsp fresh rosemary leaves, roughly chopped, 2 tbsp fresh sage leaves, roughly chopped,100g butter, softened, 2 tbsp olive oil and 2 tsp black pepper
- 1x6kg Inishella turkey
- Salt and black pepper
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 600g carrots, peeled and chopped into finger-sized batons
- 600g parsnips, peeled and chopped into finger-sized batons
- 3 tbsp olive oil
- 40g butter, melted
- Fresh choice Kitchen Prepped Potato Croquettes
- Fresh Choice Market Christmas Herb Stuffing
Method:
- Place the garlic and shallot in a mini chopper or food processor and whizz until finely chopped. Add the pancetta and pulse until finely chopped. Add the Parmesan and herbs and pulse to combine.
- Transfer the pancetta mixture to a bowl and add the butter, olive oil and pepper. Mash together with a fork until very well combined.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Pat the turkey dry with kitchen paper. Season the turkey cavity with salt and pepper and spread with 2-3 tablespoons of the pancetta butter.
- Starting at the neck end, gently separate the skin from the breasts and thighs using your fingers. Spread the remaining butter over the thighs and breast meat under the skin.
- Place the onion, lemon, rosemary and sage inside the cavity of the turkey. Rub the skin all over with olive oil and season with sea salt.
- Place the bird on a wire rack in a large roasting tin. Roast for 40 minutes per kilo or until completely cooked throughout. Check for doneness by inserting a skewer into the thickest part of the meat, ensuring the juices are clear.
- Transfer to a plate, tent loosely with foil and allow to rest for at least 30 minutes before carving and serving.
- To make the roast carrots and parsnips, increase the oven temperature to 200˚C/180˚C fan/Gas mark 6. Place the carrots and parsnips in a large roasting tin, add the olive oil and butter and toss to coat. Season with salt and pepper. Roast for 30 minutes, tossing halfway through.
- Enjoy the turkey alongside the roast carrots and parsnips, stuffing and potato croquettes.
