Turkey porchetta with caramelised clementine's recipe
- Serves 6
- 45 mins to prepare and 1 hr and 45 mins to cook, plus resting
- 575 calories / serving
- 3 tbsp. olive oil
- 1 echalion shallot, finely chopped
- 4 garlic cloves, crushed, plus 2 whole bulbs, halved
- 100g sourdough, blitzed into breadcrumbs
- 1 tsp fennel seeds, toasted and crushed
- ½ lemon, zested
- 60g fresh herbs (such as flat-leaf parsley, sage and thyme), finely chopped, plus extra to serve
- 1.1kg butter-basted turkey breast joint with black pepper sprinkle, skin removed
- 18 rashers smoked pancetta
For the clementine's
- 25g butter
- 2 tbsp. light brown soft sugar
- 4 small clementine's, halved
- 2 tsp balsamic vinegar
- In a frying pan, heat 1 tablespoon oil over medium-high heat and cook the shallot for 2 minutes. Fry for 1 minute with the smashed garlic.
- Take the pan off the heat and add the breadcrumbs, fennel seeds, lemon zest, and chopped herbs.
- Season; leave to cool. Preheat the oven to 190°C, fan 170°C, gas 5.
- Place the turkey joint between two pieces of clingfilm and open it out. Bash with a rolling pin until it’s about 1cm thick.
- Cover the turkey with the stuffing mixture and roll it up tightly from one side.
- Arrange the pancetta rashers in two rows of nine on a big sheet of nonstick baking paper, slightly overlapping to form a broad rectangular shape.
- Place the turkey in the center and wrap the pancetta around it with the paper.
- Kitchen string is used to secure the pieces at 2cm intervals. Cover with foil and place in a roasting pan.
- Remove the foil after 45 minutes of roasting. Arrange the garlic bulbs around the turkey and add more herbs if desired. Season with pepper and drizzle with the remaining oil.
- Roast for 1 hour, basting twice, until the pancetta is crisp and the turkey is done, uncovered. Remove the string and place on a serving platter.
- Melt the butter and sugar in a skillet over low heat for the clementines. Cook for 4-5 minutes after adding the fruit.
- Increase the heat to high and cook for 3 minutes, or until the vinegar has caramelized. Arrange the porchetta around it and serve.
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