Turkey porchetta with caramelised clementines
For something a little different this Christmas, try this showstopping turkey porchetta recipe for your Christmas day main. Easier than cooking and carving a whole bird, turkey breast meat is rolled around a fragrant herb stuffing and wrapped in pancetta. Served with sweet caramelised clementines, it makes a colourful Christmas feast.
- Heat 1 tbsp oil in a frying pan over a medium-high heat and fry the shallot for 2 mins. Add the crushed garlic and fry for 1 min. Remove from the heat and stir in the breadcrumbs, fennel seeds, lemon zest and chopped herbs. Season; leave to cool. Preheat the oven to gas 5, 190°C, fan 170°C.
- Open out the turkey joint and place between two sheets of clingfilm. Bash with a rolling pin until it’s about 1cm thick. Spread the stuffing mix over the turkey and roll up tightly from one side.
- Arrange the pancetta rashers on a large sheet of nonstick baking paper in 2 rows of 9, overlapping slightly to make a large rectangle shape. Place the turkey in the centre and, using the paper, wrap the pancetta around it. Secure at 2cm intervals with kitchen string. Place in a roasting tin and cover with foil.
- Roast for 45 mins, then remove the foil. Arrange the garlic bulbs around the turkey and scatter with extra herbs. Drizzle with the remaining oil; season with pepper. Roast, uncovered, for 1 hr, basting twice, until the pancetta is crisp and the turkey is cooked. Put on a serving plate; remove the string.
- For the clementines, melt the butter and sugar in a pan over a low heat. Add the fruit and cook for 4-5 mins. Add the vinegar, increase the heat and cook for 3 mins until caramelised. Arrange around the porchetta and serve.
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