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- 1 x 4kg turkey
- 1 spanish onion, chopped
- 2 tablespoons fresh rosemary, chopped
- 125g pancetta, chopped
- 2 cups fresh breadcrumbs (we recommend Burgen Rye)
- 1 lemon, sliced
- sea salt & cracked pepper
- 5 spanish onions cut into small wedges
- 1 tablespoon butter
- 1 cup white wine
- 1/2 cup brandy
While your Heat Beads® Briquettes are ashing over, wash the turkey & then dry with kitchen towel.
Make the stuffing. Heat oil in medium sized fry pan & cook onion wedges for a couple of minutes. Add pancetta & cook until the pancetta begins to crisp. Add chopped rosemary & stir. Transfer to a bowl & allow to cool. Mix in the breadcrumbs.
It’s time to stuff. Loosen the skin around the breast & place a small amount of stuffing under the skin. Stuff the cavity with the remaining breadcrumb mixture and the lemon slices. You might need to tie the legs together with kitchen string once you’re done. Season the turkey and rub with butter. Scatter the chopped onion into your baking tray & then place the turkey on top.
Just before cooking, pour over the wine and the brandy.
Serve with gravy.
For tips on how to cook your turkey, click here.
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