Thanksgiving Turkey

Pancetta Covered Turkey
This is my most ambitious recipe, and one I made in the states for Thanksgiving, Christmas and any other time that was outrageously special. It has been requested by several people and will change your mind about that dreaded "Dry Turkey" syndrome.

I seriously doubt that there will be any leftovers, but this should feed 8 people generously and even up to 15 if you get a good sized bird. 


This is the recipe that I emailed to Margie in Boston and she said that it worked just fine. Any questions, let me know!


1 lb pancetta sliced thin
Fresh herbs: rosemary, parsley, sage, thyme, bay leaves
Stuffing: mixture of wheat, white and cornbread (although i didn't like the cornbread, and would have left it out this time) Arnold's or Pepperidge Farm (make sure they are the preseasoned ones)
Veggies: onions, garlic, mushrooms, and whatever other veggies you feel like. More onions than garlic (by flavor) 2 cloves garlic is about 1 small onion in flavor, so for a 18 lb turkey I would use about 2 medium onions and 5 good size garlics
1 bottle Herb-Ox chicken bouillion cubes. Please do not change this brand as it has no MSG
Seasonings: Salt, ground fresh pepper paprika (you can also add onion powder and garlic powder if you want to.
Turkey 18 plus pounds with a pop up timer. Turkey must be completly thawed. Allow 20 minutes per pound of turkey for cooking time. Oven must be preheated to 500 degrees. Yes, I said 500!

Mix stuffings together. Add chopped onion, garlic, celery and mushrooms and any veggies you want to add. Also you can add nuts or raisins according to the meal served. Mix well and add some chopped herbs, extra heavy on the sage.  
Rub turkey with the seasonings.Be sure to season the cavity well, and be sure to season the neck cavity also.
Place several sprigs of the herbs into the neck cavity, and under the breast skin.
Stuff the cavity and add several sprigs of each herb on top of the stuffing inside the cavity.
Place the bird on the rack in the pan.
Cover the entire upper surface of the turkey with overlapping slices of pancetta. Be sure to not to cover the pop up timer.
Pour one cup of chicken boullion over the turkey and place it in the oven.
At about 20 - 30 minutes the pancetta will begin to burn. Turn the oven down to 350 degrees.
Every hour pour a fresh cup of chicken boullion over the turkey. Use at least one cup of bouillion and two is ok.
Be sure to pour about 1/2 cup of bouillion over the cavity opening into the stuffing!
When the breast is golden brown cover it with a tent of aluminum foil.
When the timer pops the turkey is done. 
Remove it from the oven and leave it alone with the foil tent on it. Turkey must sit for at least 15 minutes before you carve it. If you want too, cover the turkey with foil.
Begin any veggies that take less than 20 minutes to prepare.
Key points:don't be stingy with the herbs or seasoning, except for salt.
Be generous with the basting.
Veggie to bread ratio in the stuffing is about 2/5 veggies to 3/5 bread.
Carrots are good, but in small quantity and very fine chopped.
Avoid root veggies and fibrous veggies such as brocolli or cabbage.

Do it with love for the people you are making it for, and seek no praise for doing it.