Murray's turkey

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1 Servings

Murray's turkey

Janis Nicolay

Recipe : Sarah and Murray Bancroft


  • 1 tbsp extra-virgin olive oil
  • 4 fresh sage leaves , chopped
  • 2 shallots , diced
  • 1 clove garlic , minced
  • 6 slices pancetta , chopped
  • 1 stalk celery , diced
  • 1 cup bread crumbs
  • 1/4 cup dried apricots , diced
  • 1 lb ground pork
  • zest of 1 lemon
  • zest of 1 orange
  • 2 free-range eggs


  • 1 10 lb organic free-range turkey , deboned with wings removed (Have your butcher cut between the breasts so it can be laid out flat. Ask to keep the b
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 sprigs rosemary


  • To make Stuffing:
    Heat oil over medium in a frying pan.
  • Add sage, shallots, garlic, pancetta and celery. Toss well and fry 4 to 5 min until shallots are translucent.
  • Remove from heat.
  • In a large mixing bowl, combine the remaining stuffing ingredients, then add contents of frying pan. Mix well and set aside.
  • To make Turkey:
    Preheat oven to 400F
  • Lay turkey out flat, skin-side down, on a cutting board and season with salt and pepper.
  • Spread stuffing evenly over the turkey, then roll it up from left to right, skewering the seam closed.
  • Tie with kitchen string every 3 inches, then remove skewers.
  • Tuck rosemary sprigs under the string.
  • Place in a large roasting pan and cover with tinfoil.
  • Cook 1½ to 2 hrs until internal temperature reaches 150F on a meat thermometer.
  • Remove tinfoil (reserve) and return turkey to the oven to brown for 20 to 30 min, until internal temperature reaches 160 to 165F.
  • Take out of oven and let rest loosely covered in tinfoil for at least 20 min or up to 1 hour.

Photo: Janis Nicolay