Name: Turkey Glazed in Honey Mustard with Thyme and Pancetta Stuffing recipe
Prep time: 50 min
Cook time: 130 min
Total time: 180 min
Yield: 8
Ingredients: 4 kg whole turkey fresh; 1 1/2 cup chicken stock (liquid); 1/4 cup Organic plain flour; 1/4 cup honey; 2 tbs dijon mustard; 1 tbs Organic apple cider vinegar; 30 g butter; 150 g sliced pancetta roughly chopped; 1 leek fresh halved thinly sliced; 2 garlic clove crushed fresh; 1 tbs fresh thyme; 1/4 cup toasted pine nuts; 2 cup sourdough fresh breadcrumbs day-old; 1 lemon fresh juiced zested; 1 free-range egg lightly beaten

by Woolworths Last updated on 07/09/2019

Honey-mustard-glazed turkey with thyme and pancetta stuffing, brought to you by Woolworths Christmas. - Woolworths

Ingredients

4 kg whole turkey fresh
1 1/2 cup Woolworths Select chicken stock (liquid)
1/4 cup Macro Organic plain flour

Honey mustard glaze

1/4 cup Woolworths Select honey
2 tbs Woolworths Select dijon mustard
1 tbs Macro Organic apple cider vinegar

Pancetta and thyme stuffing

30 g Woolworths Select butter
150 g sliced pancetta roughly chopped
1 leek fresh halved thinly sliced
2 garlic clove crushed fresh
1 tbs fresh thyme
1/4 cup Woolworths Select toasted pine nuts
2 cup sourdough fresh breadcrumbs day-old
1 lemon fresh juiced zested
1 Woolworths Select free-range egg lightly beaten

Method

Step 1

Pancetta thyme stuffing: Melt butter in a frying pan. Add the pancetta, leek, garlic and cook until soft. Transfer to a bowl.
Step 2

Add the thyme, pine nuts, breadcrumbs, lemon rind, juice and egg. Season and mix well.
Step 3

Preheat oven to 180C fan forced. Rinse turkey, pat dry with paper towel. Fill the cavity and neck cavity with pancetta stuffing. Tie the legs together with kitchen string, tuck the wings underneath.
Step 4

Place turkey on a rack in a large flame-proof roasting pan. Pour ½ cup stock into base of pan.
Step 5

Honey Mustard Glaze: Combine ingredients in a bowl. Stir until smooth.
Step 6

Brush turkey all over with half the glaze. Cover tightly with baking paper and two layers of greased foil. Roast for 2 hours. Uncover, baste with remaining glaze and roast, uncovered, for a further 1 hour or until cooked through.
Step 7

Transfer turkey to a platter. Cover loosely with foil and set aside for 30 minutes to rest. Remove string. Meanwhile, pour pan juices into a jug and reserve.
Step 8

Place the roasting pan over medium-high heat. Add ¼ cup reserved pan juices and the flour and cook, stirring constantly for 1 minute or until cooked.
Step 9

Remove from heat. Gradually whisk in 1 cup of stock. Return to heat and pour in remaining pan juices. Gently boil for approximately 5 minutes, whisking constantly or until gravy thickens. Season.
Step 10

Carve turkey and serve with gravy.

Recipe Notes

from Australia’s Best Recipes team

Tip 1: You can substitute pancetta with Woolworths Select bacon. Make sure the stuffing is completely cold before stuffing the turkey. Stuff the turkey just before you put it into the oven and not before. Tip 2: Tying the legs with kitchen string gives the turkey a neat, compact shape prior to cooking. By holding the legs close up against the body of the bird it prevents them over-cooking and drying out. Tip 3: If your gravy goes lumpy, or if you want finer gravy, strain it through a fine sieve placed over a medium saucepan. Press it through with a wooden spoon to extract all the juices. Reheat to serve.