Pancetta Wrapped Turkey. A modern twist to a Christmas classic, this pancetta wrapped turkey is a great addition to your festive feast.
1¼ cups fresh breadcrumbs
¾ cup craisins
½ cup pistachios,
⅓ cup Dijon mustard
2 tbsp chopped sage, plus 16 leaves, left whole
1 x 2kg turkey breast roast, defrosted
24 slices (400g) pancetta
Cranberry sauce, to serve
Preheat oven to 180°C. Get a baking tray ready, with a baking rack for the turkey to sit on. Add 1½ cups water to the base to help keep the meat moist during baking. Ensure the rack is high enough, so the turkey doesn’t sit in the water.
To prepare stuffing, combine breadcrumbs, craisins, pistachios, mustard and chopped sage. Season to taste with salt and pepper.
Unwrap turkey, discarding foil. Separate the breast fillets (you should have 2), pile the stuffing onto one of the fillets, cover with the other, pressing together to neaten.
Lay the slices of pancetta on a large sheet of baking paper. Slightly overlap the pieces to form a rectangle shape, large enough to encase turkey breasts (6 across x 4 down). Place turkey breast fillets in the centre, then using paper as a guide to help roll, wrap pancetta over to encase. Use kitchen string to tie, discard paper.
To cook, place turkey onto prepared rack, wrap turkey with a double layer of foil and cook for 2 hours. Uncover and cook a further 25-30 minutes, or until pancetta is golden brown and turkey is cooked (the internal temperature should be over 85°C). Allow to sit 15 minutes before slicing.
Heat butter over medium heat, cook sage leaves for 1-2 minutes or until lightly brown. Place onto paper towel to drain, sage leaves will become crisper as they cool.
Serve with cranberry sauce, garnish turkey with sage leaves.