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Xmas Turkey

Now that Christmas time is ahead, it is the perfect time to enjoy the traditional turkey in the oven.
I personally have connected this time of the year with good food, good company and good wine.
These three things can be perfectly combined and when in quality can bring me hapiness, coziness and warmth, feelings that I need mostly in winter.
Firstly, I present you a recipe of the traditional Christmas turkey in the oventhis time stuffed with herby pork and sundried apricots to lift the flavor.
The important characteristic of this recipe is that it can be enjoyed any time of the year, though tradition brings it suitable for the Christmas table.


  • 1 sprig fresh sage , leaves picked
  • 12 strips higher-welfare pancetta or thinly sliced streaky bacon
  • 1 bulb garlic , broken into cloves
  • 4 medium red onions , peeled
  • 2 sticks celery , trimmed and chopped
  • 1 big handful breadcrumbs
  • 1 handful dried apricots
  • 300 g higher-welfare minced pork
  • 1 lemon , zest of
  • 1 pinch grated nutmeg
  • 1 large free-range egg
  • sea salt
  • freshly ground black pepper
  • 12 small sprigs of fresh rosemary , plus a few extra
  • 4-4.5 kg higher-welfare turkey , at room temperature
  • 2 carrots , peeled
  • 1 large orange
  • olive oil
  • 2 tablespoons plain flour
  • 1.1 litres organic chicken or vegetable stock


  1. Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil, the sage leaves and 6 of the pancetta or bacon strips. Peel and chop 2 garlic cloves and 1 onion. Add the garlic, celery and onion to the saucepan and fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, chop the apricots roughly and stir them in. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well.
    Slice the remaining strips of pancetta or bacon in half and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This’ll give your turkey thighs a fantastic flavour and will keep them moist while they cook.
  2. Chop the remaining onions in half and slice the carrots thickly. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).
  3. Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird. Carefully lift the turkey out of the tray and rest on a board that’s covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds. When the resting time's nearly up, skim the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl. Carve your turkey, serve with the gravy and dig in!

Mmm..I can already smell it!

The next step to enjoy it is to accompany it with some good wine. I have for you some proposals that fit perfectly with this turkey in all three wine colors, depending on your taste.

1) Red wine is the most common choice for Christmas, and so, I propose Mova from Kokkalis Estate, a medium-bodied red wine with a blend of Cabernet Sauvignon and Agiorgitiko, which to find it click here.

2) Rose wine is the second choice you may have and I propose the Rose wine of the Domaine Biblia Chora, from 100% Syrah grapes that to find it click here.

3) Third choice, if you are a white wine lover, be sure to choose something that is ideal for poultry flavors. Nostos Roussanne from Manousakis Winery is a Cretan wine that matures for around 6-7 months in French oak barrels and to find it click here.

Last but not least, don't forget to bring tha good company to make this table work, either family or friends or even both of them, because there is nothing as special as sharing quality moments.

Recipe Source: Jamie Oliver

                Posted in Recipes News By

                MYCAVA Team