Pancetta and herb roast turkey

Serves 8-10
For the pancetta and herb butter:
4 garlic cloves, peeled
1 shallot, finely chopped
120g pancetta, chopped
4 tbsp Parmesan, grated
2 tbsp fresh rosemary leaves, roughly chopped
2 tbsp fresh sage leaves, roughly chopped
100g butter, softened
2 tbsp olive oil
2 tsp black pepper

For the turkey:
6kg turkey
Salt and black pepper
1 onion, peeled and quartered
1 lemon, quartered
3-4 fresh rosemary sprigs
5-6 fresh sage sprigs
Olive oil, for rubbing
  1. Place the garlic and shallot in a mini chopper or food processor and whizz until finely chopped. Add the pancetta and pulse until finely chopped. Add the Parmesan and herbs and pulse to combine.
  2. Transfer the pancetta mixture to a bowl and add the butter, olive oil and pepper. Mash together with a fork until very well combined.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Pat the turkey dry with kitchen paper. Season the turkey cavity with salt and pepper and spread with 2-3 tablespoons of the pancetta butter.
  4. Starting at the neck end, gently separate the skin from the breasts and thighs using your fingers. Spread the remaining butter over the thighs and breast meat under the skin.
  5. Place the onion, lemon, rosemary and sage inside the cavity of the turkey. Rub the skin all over with olive oil and season with sea salt.
  6. Place the bird on a wire rack in a large roasting tin. Roast for 40 minutes per kilo or until completely cooked throughout. Check for doneness by inserting a skewer into the thickest part of the meat, ensuring the juices are clear.
  7. Transfer to a plate, tent loosely with foil and allow to rest for at least 30 minutes before
    carving and serving.

Per serving: 500kcals, 24.8g fat (10.1g saturated), 1.8g carbs
(0g sugars), 64.4g protein, 0.6g fibre, 0.703g sodium