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Recipe for Novelli Roast Turkey with Toasted Hazelnut and Pancetta Stuffing
Recipe details
Award-winning chef Jean-Christophe Novelli may be one of our most famous French foodies, but on Christmas day he sticks to traditional British fayre. This is his creation on the perfect roast turkey with all the trimmings.
Serves:
8
Preparation time:
15 mins
Cooking time:
3 hours, 50 minutes
Ingredients
- 5.5 kg (11lb) oven-ready turkey with giblets
- 1 onion, quartered
- small handful of fresh thyme
- 2-3 bay leaves
- freshly ground black pepper
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Each serving contains
Calories:
250kcal, 13% of your GDA
Sugar:
Trace, <1% of your GDA
Fat:
7g, 10% of your GDA
Saturates:
2g, 10% of your GDA
Salt:
Trace, 1% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Make the stuffing in advance (see recipe for toasted hazelnut and pancetta stuffing on our website) and allow it to cool.
- To cook the turkey, preheat oven to Gas 5, 190°C, fan 170°C. Remove the giblets and reserve for the gravy.
- Place the onion and herbs inside the bird. Pack the stuffing into the neck end of the bird only or place in an ovenproof dish and cook separately later on (see for toasted hazelnut and pancetta stuffing on our website). Sit the turkey in a large roasting tray with a rack if possible.
- Season the bird all over, cover with a single layer of foil and seal loosely around the edge of the tin. Roast in the oven for about 3 hours 50 minutes.
- Baste the bird half way through cooking, with the pan juices. Uncover the turkey for the last 30-40 minutes of cooking to brown it.
- To test if the bird is cooked, carefully insert a skewer in the thickest part of the thigh. If the juices run clear, the turkey is properly cooked; if not, return it to the oven for a further 15 minutes or so.
- Remove the turkey from the oven and lift it onto a serving dish, carefully draining as much juice as possible back into the roasting tray.
- Cover the turkey completely with foil and a clean tea towel. This will make the flesh moist, tender and easier to carve and also allows you to cook the potatoes and stuffing. The turkey can sit happily like this for up to an hour.
Equipment needed
oven
Serving suggestion
For a unique taste sensation try pushing 8 teaspoons of Tesco Finest mincemeat under the turkey skin before roasting. The suet helps baste it and the sweet flavours from the fruit and spices are delicious.
Cook's tip
It may sound unusual, but adding cocoa to the chunky onion gravy (opposite) really works, offsetting the tangy wine.
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