Ingredients for Pancetta-Sage Turkey with Pancetta-Sage Gravy

• 4 dientes de ajo, pelados

• 110g thinly sliced pancetta (Italian bacon), chopped

• 30g finely grated Parmesan cheese

• 60 g (1/2 barra) de mantequilla sin sal, a temperatura ambiente

• 2 cucharadas de aceite de oliva

• 2 cucharadas de chalota picada

• 1 cucharada de romero fresco picado

• 1 cucharada de salvia fresca picada

• 2 cucharaditas de pimienta negra recién molida

• 1 Pavo de 14 a 7.3 kg, enjuagado, secado con toalla por dentro y por fuera

• Cuello, corazón y molleja reservados para el Caldo de Pavo Shortcut

• 8 fresh sage sprigs

• 4 fresh rosemary sprigs

• 2 cucharadas de aceite de oliva

• Caldo de pavo rápido de 475 ml o agua

• 120ml diced thinly sliced pancetta (Italian bacon

• about 90g )

• 30g chopped shallots

• 60ml de harina común

• 725ml Shortcut Turkey Stock

• 240ml de vino blanco seco

• 1 cucharadita de romero fresco picado

• 1 cucharadita de salvia fresca picada

With machine running, drop garlic down feed tube of processor and chop. Add pancetta. Pulse to chop finely. Add all remaining ingredients. Pulse blending to coarse paste. Transfer to small bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

Set rack at lowest position in oven and preheat to 163°C. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons pancetta-sage butter. Starting at neck end, slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread remaining butter over thighs, drumsticks, and breast meat under skin. Fill main cavity with herb sprigs. Tie legs loosely to hold shape. Tuck wing tips under.

Place turkey on rack set in large roasting pan. Rub turkey all over with oil; sprinkle with salt and pepper. Pour 475ml stock into pan.

Roast turkey until thermometer inserted into thickest part of thigh registers 74°C to 77°C, about 3 hours. Tilt turkey so juices run into pan. Transfer turkey to platter. Tent with foil; let rest at least 30 minutes (temperature will rise 5 to 10 degrees). Reserve pan.

Scrape juices and browned bits from roasting pan into large glass measuring cup. Spoon off fat. Reserve 2 tablespoons . Heat 2 tablespoons reserved fat in large saucepan over medium-high heat. Add pancetta; sauté until beginning to crisp, about 5 minutes. Add shallots; sauté 1 minute. Reduce heat to medium. Add flour; whisk until golden, about 4 minutes. Whisk in 725ml stock, wine, and degreased pan juices. Bring to boil, whisking. Cook to desired consistency, about 5 minutes. Whisk in rosemary and sage; season to taste with salt and pepper.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.