Roasted Turkey with Pan Fried Shallots, Herbs and Pancetta
- prep time 0 min
- total time 130 min
- serves 6
1 12 pound young turkey
1 cup diced pancetta
2 tablespoons butter
8 large shallot, sliced, lengthwise
¼ cup chopped fresh herbs, thyme, rosemary, sage
¼ cup sugar
1 ½ tablespoons sherry vinegar
salt and pepper
3 tablespoons butter, for rubbing outside of turkey
several fresh sprigs herbs, rosemary, thyme, sage, whole
1. Preheat oven to 350 degrees F.
2. In a medium sauté pan, heat pancetta on medium. Sauté for about 4 minutes until fat begins to render. Remove pancetta and reserve. Add 2 tablespoons butter, shallots and half of the chopped herb combination and sauté on medium heat for about 4 minutes or until shallots are translucent. Sprinkle with sugar and continue to sauté for a further 2 minutes or until lightly browned. Add the vinegar and remove from heat and stir. Season with freshly ground pepper and add the pancetta. Cool.
3. Remove any pockets of fat from bird cavity and rinse the cavity thoroughly. Run your hands gently between skin and meat to separate skin slightly without tearing. Remove approximately a quarter of the shallot mixture to a separate bowl. Reserve this shallot mixture to serve warm with the turkey. Gently slide mixture between skin and meat on breast and legs. Slide in some fresh herb sprigs as well. Rub bird with 3 tablespoons butter and season with salt and pepper. Fill bird cavity with half of the remaining shallot mixture and the rest of the whole sprigs of herbs.
4. Truss legs together to maintain shape while roasting. Roast bird in a large roasting pan that has been lightly oiled. In lower portion of oven roast turkey breast-side down for the first half hour. Turn turkey over and continue to roast, basting often for another 1½ to 2 hours. Approximately 18 minutes per pound (45o grams). Bird is done when juices run clear and skin is browned and crispy.