Recipe for Lemon and Herb Roasted Turkey 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 kg oven ready turkey with giblets
450 gm mushroom and olive stuffing
125 gm butter softened
375 gm pancetta or thinly sliced streaky bacon
1 x salt and freshly ground black pepper
1 lrg bunch fresh thyme
1 lrg bunch fresh rosemary
3 x lemons preferably unwaxed cut into chunks
1 lrg spanish onion about
450 gm cut into chunks
150 ml white wine
Instructions:
Instructions: Follow the instructions for roasted turkey.

Stuff the neck end only with the mushroom and olive stuffing.

Place the turkey in a large roasting tin spread with a little butter and arrange slices of pancetta over the breast.

Place the herbs lemon and onion chunks around the bird season and pour over the wine.

Cover with a loose tent of foil and roast according to the chart.

Baste fron time to time.

Loosen the leg joints if they are tied together tightly after 1 hour.

Remove the fol and the pancetta to allow the bird to brown 30 minutes before the end of the cooking time in the roasting oven; 45 minutes if using the baking oven.

Check the turkey is cooked.

Place the pancetta back on the breast cover with foil and a thick towel and set aside to rest for 20 to 30 minutes before carving.

Serve with turkey gravy (qv).

Cooking the turkey with a tittle white wine in the roasting tin ensures rt stays succulent and moist.

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