Ingredients
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1.5–2 kg/3¼–4½ lb boneless Turkey
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3 tablespoons freshly chopped Parsley
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3 tablespoons freshly chopped Thyme
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100–120 g/3½ –4 oz. thinly sliced Pancetta
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a knob of Butter
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a glug of Oil
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Salt
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freshly ground Black Pepper
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butcher’s string
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meat thermometer
Directions
Steps
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1
Done
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Carefully remove the skin from the turkey breast and set to one side. If your butcher hasn’t already done so, use a sharp knife to butterfly the turkey breast – turn the breast over so the side that had the skin is down, then slice into the thickest part of the breast with the knife parallel to your chopping board so that you can ‘open’ the breast up, like a book. Remove any cartilage or other unwanted bits, and cut into any really thick sections to open further. Cover the top with clingfilm/plastic wrap and beat with a mallet or rolling pin so you end up with a thickness of around 1 cm/½ in. all over, and ideally a piece of meat that measures approx. 20 x 25 cm/8 x 10 in. |
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2
Done
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Cover the meat with the herbs and season. Spread the meatball mixture evenly over the meat to a thickness of 1 cm/½ in. You may have some left over, but don’t be tempted to use it up. Carefully roll the turkey tightly, placing the turkey skin lengthways over the opening to help keep it closed. Cover the turkey all over with pancetta slices. Using the butcher’s string, tie up the turkey firmly and evenly all along at intervals of 1.5 cm/⅝ in., and twice lengthways. |
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3
Done
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Preheat the oven to 175°C (350°F) Gas 4. |
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4
Done
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Melt a knob of butter with a glug of oil in a frying pan/skillet, then quickly brown the turkey on all sides. Transfer to a roasting pan, place in the middle of the oven and roast until done. This will take anything from 50 to 70 minutes, depending on the bird, the thickness of the meat and your oven. A good guide is around 15 minutes per 500 g/1 lb. 2 oz., plus an extra 15 minutes (for a 1.5-kg/3¼ -lb. roll, that’s around 60 minutes). The turkey is cooked once the internal temperature reaches 72°C (162°F) on a meat thermometer. |
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5
Done
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Remove from the oven, rest for at least 15 minutes, then remove the string and carve. Resting should bring the internal temperature to 74–75°C (165–167°F) – any higher and the meat will start to feel dry. Serve with gravy made from roasting-pan juices, Hasselback Potatoes, Raw Stirred Lingonberries and vegetables. |
