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|30 mins||120 mins||4 Adults|
Recipe by The Devilled Egg | Online Cookery School.
Preheat the oven to 190C.
Rub the turkey crown with more garlic oil and sprinkle with lots of salt and pepper.
Put the stuffing into the cavity.
Lay the pancetta over the top of the crown, overlapping to tightly cover the bird.
Secure with a string in 2-3 places to keep the pancetta in place.
Lay the onions at the bottom of a baking tray and place the crown on top.
Pour in the wine.
Cover the turkey loosely with foil and place in the oven (see below for timing).
30 minutes before the turkey is done, turn the temperature up to 220C and remove the foil.
Once the turkey and stuffing are cooked, leave it to rest for at least 30 minutes before carving (an hour would be better).
To cook the turkey - allow 20 minutes per kg plus an extra hour for the stuffing to cook. The turkey and filling meat should read 75C on a meat thermometer.