TUR­KEY ROLL WITH SAGE AND PANCETTA

Fairlady - - CHRISTMAS CHEER -

Serves 12 or 20 as part of a buf­fet Prep and cook time: 3 hours, 40 min­utes • 3.6kg tur­key buffe

(see Test Kitchen tip) • 500g tur­key mince • 2 cups (140g) fresh bread­crumbs (see tip on page 99) • 4 green onions (green shal­lots), sliced thinly • ½ cup (70g) pis­ta­chios, roasted, chopped coarsely • 2 ta­ble­spoons chopped fresh flat-leaf pars­ley leaves • ¼ cup chopped fresh sage leaves • 1 cup (250ml) wa­ter • 250g thinly sliced pancetta • 2 large (400g) onions, sliced thickly • 1 ta­ble­spoon ex­tra-vir­gin olive oil • ¼ cup (35g) plain (all-pur­pose) flour • 3 cups (750ml) chicken stock • 2 tea­spoons Worces­ter­shire sauce

1. Place the tur­key buffe skin-side down on a board. Us­ing a sharp, thin knife, grad­u­ally cut the breast meat away from the bones, fol­low­ing the bones. Take care not to cut through skin.

2. Cut around the end of the wing knuckle near the breast and scrape the meat to­wards the end of the bone. Pull the bone out and trim the end to re­move bone. Cut care­fully around wish­bone; dis­card.

3. Open out the breast, skin­side down. Trim ex­cess skin from the neck end. Make a cut hor­i­zon­tally in the thick­est parts of the breast and open out to cre­ate a more even shape and thick­ness.

4. Re­move the ten­der­loins and place in the cen­tre with the thick ends on the edges to fill in the gap and the thin tips in the cen­tre. Cover breast with plas­tic wrap or bak­ing pa­per and flat­ten slightly with a large mal­let or base of a heavy saucepan.

5. For the stuff­ing, com­bine mince, bread­crumbs, green onion, pis­ta­chios, pars­ley, 2 ta­ble­spoons of the sage and half the wa­ter in a large bowl; sea­son well.

6. Pre­heat the oven to 180°C (160°C fan-forced). Cover the tur­key com­pletely with the pancetta. Form stuff­ing into a roll the width of the tur­key. Roll up the tur­key to en­close stuff­ing, tuck­ing the skin over the meat. Tie with string at 2.5cm in­ter­vals. (It might be eas­ier to hold it to­gether with skew­ers while ty­ing with string. Re­move skew­ers.)

7. Place onion in the base of a large bak­ing dish; place tur­key roll on onion. Rub oil all over tur­key; add re­main­ing wa­ter to the dish. Roast tur­key for 2½ hours or un­til a meat ther­mome­ter reaches 74°C. If the tur­key is over­brown­ing, cover loosely with foil. If the pan juices are be­com­ing too dark, add a lit­tle ex­tra wa­ter to the dish. Re­move tur­key and onion from dish. Rest, cov­ered, for 15 min­utes.

8. Mean­while, pour the pan juices into a jug. Skim 2 ta­ble­spoons fat from the sur­face of juices; re­turn fat

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