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Michael Symon's Italian Turkey

Thanksgiving Italian Turkey Michael Symon
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Turkey with Pancetta, Sausage, and Fennel
skill level
Moderate
time
Over 120min
servings
12
cost
$$
Contributed by : Michael Symon
A Thanksgiving turkey fit for a meat connoisseur
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things you'll need.
ingredients
  • For the Turkey:
  • 1 12- to 15- pound Turkey (rinsed and patted dry)
  • 1 pound Pancetta
  • 10 minced Garlic Cloves
  • 3 zested Lemons
  • 1 zested Orange
  • 1/2 cup chopped Parsley
  • 4 chopped sprigs Rosemary
  • 2 tablespoons Red Pepper Flakes
  • 2 tablespoons rinsed Capers (chopped)
  • For the Turkey Aromatics and Basting:
  • 1 head of Garlic (halved through the equator)
  • 4 springs fresh Oregano
  • 3 sprigs Thyme
  • 1 Lemon (quartered)
  • 1/4 cup picked Fennel Fronds
  • 1 Onion (peeled and quartered)
  • 1 Fennel Bulb (quartered)
  • 8 tablespoons Olive Oil
  • 1 cup Chicken Stock (or Turkey Stock or Water)
  • For the Gravy:
  • 2 links Fennel Sausage (removed from casing)
  • 1/2 Fennel bulb (finely diced)
  • 3 tablespoons Flour
  • 1 cup White Wine
  • 3 cups warmed Turkey Stock
  • 3 tablespoons Butter
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 1 12- to 15- pound Turkey (rinsed and patted dry)
    instructions For the Turkey: The day before roasting, rinse the turkey inside and out with cold water, set on a clean kitchen towel, and pat dry. Season the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate for 24 hours.
  • step 2
    ingredients  
    instructions Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature. Preheat the oven to 425 degrees F.
  • step 3
    ingredients 1 pound Pancetta
    10 minced Garlic Cloves
    3 zested Lemons
    1 zested Orange
    1/2 cup chopped Parsley
    4 chopped sprigs Rosemary
    2 tablespoons Red Pepper Flakes
    2 tablespoons rinsed Capers (chopped)
    instructions Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand garlic, citrus zest, parsley, rosemary, red pepper flakes, and capers until thoroughly blended.
  • step 4
    ingredients  
    instructions Place the turkey, breast side up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the bird.
  • step 5
    ingredients  
    instructions Carefully put your hands underneath the turkey skin and separate the skin from the breast. Put the pancetta mixture in a piping bag and pipe between the skin and the turkey breast, pressing to even it out.
  • step 6
    ingredients 1 head of Garlic (halved through the equator)
    4 springs fresh Oregano
    3 sprigs Thyme
    1/4 Lemon
    instructions For the Turkey Aromatics and Basting: In the turkey’s neck cavity, place a few cloves of the garlic, a few sprigs of oregano, a few sprigs of thyme, and a quarter of the lemon. Wrap the neck skin over and around the cavity to enclose the seasoning ingredients.
  • step 7
    ingredients 1/2 Onion
    1/2 Fennel Bulb
    1/4 cup picked Fennel Fronds
    1/2 Lemon
    instructions In the body cavity, place half of the remaining garlic, half of the onion, half of the fennel, the fennel fronds, 2 lemon quarters, and half of the remaining oregano and thyme.
  • step 8
    ingredients 8 tablespoons Olive Oil
    1 cup Chicken Stock (or Turkey Stock or Water)
    1/2 Onion
    1/2 Fennel Bulb
    1/4 Lemon
    instructions Meanwhile, in a small sauce pot, combine all the basting ingredients and bring to a simmer. Let cook for about 10 minutes. Remove from the heat and allow to cool slightly.
  • step 9
    ingredients  
    instructions When cool enough to handle, soak a double layer of cheesecloth big enough to cover the bird in the basting mixture and drape over the breast and legs of the turkey. Pour the remaining contents of the pan over the bird, pushing the pieces of vegetable and herbs into the bottom of the roasting pan. Add the neck and gizzards to the bottom of the roasting pan.
  • step 10
    ingredients  
    instructions Place the turkey in the oven and roast for 45 minutes (there will be the distinct possibility of smoke depending on how clean your oven is). Turn the oven temperature down to 375 degrees F, and continue to roast for another 15 to 20 minutes per pound (removing the cheesecloth for the final 10 minutes to brown, if needed), or until an instant-read thermometer inserted into the center of a thigh registers 160 degrees F (about 3 hours). Remove the turkey from the oven and allow to rest for 20 minutes before carving.
  • step 11
    ingredients 2 links Fennel Sausage (removed from casing)
    1/2 Fennel bulb (finely diced)
    3 tablespoons Flour
    1 cup White Wine
    3 cups warmed Turkey Stock
    3 tablespoons Butter
    instructions For the Gravy: Return the roasting pan to the stove and place over medium high heat. Add the sausage and fennel and cook until browned, about 7 minutes. Add the flour to the sausage mixture and stir in and cook for 2-3 minutes longer. Deglaze with the wine and reduce by half. Then add in the turkey stock and bring to a simmer. Cook for a few minutes until the gravy is thickened. Whisk in the butter and adjust seasoning.
  • step 12
    ingredients  
    instructions Serve the gravy with the turkey.
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