Roast Turkey With Pancetta, Rosemary and Garlic Recipe

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Roast Turkey With Pancetta, Rosemary and Garlic
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Ingredients
10
Count
Nutrition
248
Calories
Total time
23
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350°F.
  2. Rinse the turkey and pat dry. Finely chop half the pancetta and cut the other half into large chunks. Stuff the large chunks of pancetta, half the rosemary leaves and the whole heads of garlic into the cavity of the turkey.
  3. Transfer the finely chopped pancetta to the workbowl of a food processor with the remaining rosemary, minced garlic, salt and pepper. Pulse until everything is finely chopped.
  4. Loosen the skin of the turkey over the breast and around the legs. Slide the pancetta mixture over the breast and legs, under the skin, patting it out evenly. Transfer to a roasting pan and rub the turkey with olive oil. Tie the legs loosely.
  5. Roast for 3 to 3 1/2 hours, basting the turkey with 1/2 cup of the red wine every 30 minutes. After the second basting, scatter the shallots in the bottom of the roasting pan.
  6. Remove the turkey from the roasting pan. Degrease the juices with a fat separator or skim with a spoon. Strain through a sieve into a pot; keep warm over low heat and adjust the seasoning.
  7. Remove the whole garlic from the cavity and separate the cloves. Remove and discard the pancetta and rosemary, or save to us in soup. Let turkey rest for 15 minutes. Carve the turkey into slices and garnish with the cloves of garlic, which are meant to be eaten. Serve with the pan juices on the side.
  8. How do you know when it’s done?.
  9. Buy yourself an instant read thermometer and use the recommendations below for meats and fish. Having an instant read thermometer takes all the anxiety and guesswork out of cooking meat.
  10. To use it, insert the thermometer into the thickest part of the meat so the point is in the middle, and give it a few seconds to adjust.
  11. 105°F to 110°F Rare.
  12. 115°F to 125°F Medium rare.
  13. 130°F to 140°F Medium.
  14. Over 150°F Well Done.
  15. Roasts, big steaks and large birds should sit for at least 10-15 minutes before slicing. As the meat rests, in continues to cook, so keep this in mind when checking the temperature. It is recommended that poultry be cooked to 180°F I personally find chicken and turkey cooking to this temperature to be overcooked and extremely dry, but I can’t tell you to do as I do in this instance.
  16. Screamingly Good Food.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 247.63 Kcal (1037 kJ)
Calories from fat 113.57 Kcal
% Daily Value*
Total Fat 12.62g 19%
Cholesterol 63.49mg 21%
Sodium 695.36mg 29%
Potassium 350.23mg 7%
Total Carbs 5.52g 2%
Sugars 1.43g 6%
Dietary Fiber 0.68g 3%
Protein 18.18g 36%
Vitamin C 2.3mg 4%
Iron 0.9mg 5%
Calcium 56.5mg 6%
Amount Per 100 g
Calories 154.88 Kcal (648 kJ)
Calories from fat 71.03 Kcal
% Daily Value*
Total Fat 7.89g 19%
Cholesterol 39.71mg 21%
Sodium 434.92mg 29%
Potassium 219.05mg 7%
Total Carbs 3.45g 2%
Sugars 0.89g 6%
Dietary Fiber 0.43g 3%
Protein 11.37g 36%
Vitamin C 1.5mg 4%
Iron 0.6mg 5%
Calcium 35.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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