Roast Turkey Recipe with Honey Mustard Glaze and Thyme and Pancetta Stuffing

pancetta

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon is lower in fat, while bacon is more accessible and less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is a lower-calorie option, while bouillon is a cost-effective alternative.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index, while sugar syrup is a more economical choice.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Preheat the oven to 180°C (356°F).

Take the turkey out of the fridge and let it sit for about an hour to bring it to room temperature.

Melt 30 g of butter in a frying pan over medium heat.

Slice the pancetta and leek into thin pieces and add them to the pan; cook until the pancetta is crispy and the leek is wilted, about a couple of minutes.

Add 2 cloves of crushed garlic to the pan and cook for another minute until fragrant.

Transfer the pancetta and leek mixture to a bowl.

Add 2 cups of sourdough breadcrumbs to the bowl.

Mix in 1/4 cup of toasted pine nuts, 1 lightly beaten egg, 1 tablespoon of thyme, lemon zest, and lemon juice.

Season the mixture with salt and pepper and mix well with your hands.

Prepare the glaze by mixing honey, Dijon mustard, and apple cider vinegar together.

Dry off the skin of the turkey to help the glaze stick.

Stuff the turkey cavity with the stuffing, filling it about 2/3 full to allow for expansion during cooking.

Place the turkey in a roasting pan and add chicken stock.

Apply the glaze evenly over the turkey.

Wrap the turkey with baking paper and foil to keep it juicy.

Roast the turkey in the oven for 2 hours, basting halfway through and covering the tips with foil if needed.

Let the turkey rest for 10-15 minutes per kilo after roasting before carving.

Garnish the turkey with fresh bay leaves and lemon wedges before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens