Roast Turkey with Creamy Pancetta, Lemon and Herb Stuffing

Preparing the Turkey

• 1 turkey (5-6 kg, to serve 8-10 people)

Creamy Pancetta, Lemon and Herb Stuffing

• 2 lemons, thin peelings of skin only
• 3 sprigs fresh rosemary, leaves only
• 6 sprigs fresh thyme, leaves only
• 80 g pancetta, sliced, cut in pieces
• 150 g mascarpone
• ½ tsp fine sea salt
• ¼ tsp ground black pepper

Stuffing the Turkey

• 1 onion, quartered
• 5 bay leaves
• 175 g white wine
• 175 g water

Roasting

• 20 pigs in blankets (optional)