How To Make Perfect Pancetta & Roast Shallot-Stuffed Turkey
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 whole turkey (12 pounds)
- 8 ounces pancetta, diced
- 8 shallots, roasted and peeled
- 4 tablespoons unsalted butter, melted
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup chicken broth
Instructions
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Preheat the oven to 325°F (163°C).
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Rinse the turkey and pat dry with paper towels.
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In a large skillet, cook the diced pancetta over medium heat until crispy. Remove from the skillet and set aside.
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In the same skillet, sauté the roasted shallots in the pancetta fat until golden brown. Remove from the skillet and set aside.
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In a small bowl, mix together the melted butter, salt, black pepper, dried thyme, and dried rosemary.
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Rub the butter mixture all over the turkey, including under the skin.
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Stuff the turkey cavity with the cooked pancetta and roasted shallots.
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Place the stuffed turkey on a rack in a roasting pan.
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Pour the chicken broth into the bottom of the roasting pan.
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Remove the foil and roast for an additional 1 hour, or until a meat thermometer inserted into the thickest part of the turkey thigh reaches 165°F (74°C).
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Remove the turkey from the oven and let it rest for 20 minutes before carving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 110mg
- Sodium : 830mg
- Total Carbohydrates : 8g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 60g
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