PancettaPestoPotatoSage

Truffle & Sage Turkey Crown

In the 19th century, turkey became a staple of Christmas feasts, gracing royal tables across the land. We’ve taken this classic dish and elevated it with a luxurious twist: stuffed with our rich, truffle pesto and topped with a pancetta lattice. Paired with our Italian-style roast potatoes, this combination is sure to be the crowning glory of your festive feast!

Prep Time: 20 mins
Cooking Time: 60 mins

Used in this recipe

Ingredients

For the turkey

2.5-3kg turkey crown
190g jar Filippo Berio Truffle Pesto
2 tbsp freshly chopped sage, plus 6 leaves
Finely grated zest 1 unwaxed lemon
6-8 rashers pancetta
Freshly ground black pepper

For the potatoes

125ml Filippo Berio Classico Olive Oil
2kg King Edward or Maris Piper potatoes, peeled
1 tbsp sea salt
6 cloves garlic, bashed
4 sprigs fresh rosemary

Method

For the turkey, in a bowl mix the Truffle Pesto with the sage and lemon zest.
Preheat the oven to 180 °C (Gas Mark 4). Carefully loosen the skin by running your hand between the skin and the breast meat working your way down the turkey crown. Take some Filippo Berio Truffle Pesto and spoon it under the skin over one of the breasts and massage it along the breast to coat as much of the turkey as possible. Repeat with the other side.
Pat the skin dry, then place 6 sage leaves over the top and weave the pancetta over the top of the breast in a lattice. Season with black pepper.
Place the turkey on a rack in a roasting tin, cover the turkey loosely with foil and cook for 1hour 30 minutes. Uncover the turkey and cook for a further 40 - 45 minutes until the turkey is browned and thoroughly cooked with no pink juices. Cover with foil and allow to rest, for 30 minutes before carving.
For the potatoes, preheat the oven to 220˚C (Gas Mark 8). Cut the potatoes into quarters if large, making sure they are all a similar size. Put them in a large pan and cover with cold water and add 1 tsp salt. Cover the pan with a lid and bring to the boil, reduce the heat and simmer for 8 - 10 minutes, or until the edges of the potatoes are starting to soften.
Meanwhile, pour the Filippo Berio Classico Olive Oil into a large roasting tin and put in the oven to heat up.
Drain the potatoes in a colander and leave to steam-dry for 5 minutes, then tip back into the dry pan. With the lid on, gently shake the pan to roughen up the edges (to make them extra crispy).
When the oil is hot, carefully tip the potatoes into the tin. Turn them to coat in the oil, leaving a little space between them, then tuck in the garlic cloves and rosemary sprigs. Sprinkle over the remaining sea salt.
Reduce the oven temperature to 200 °C, (Gas Mark 6). Roast in the oven for about 1 hour, turning after 30 minutes and basting with the oil until golden brown and crispy all over. Serve with the turkey.

Truffle Pesto

From £4.50

Produced in Liguria, the home of pesto, this aromatic Truffle Pesto is made with the rich, earthy flavour of black summer truffles. Simply stir through freshly cooked pasta for a deliciously creamy, indulgent sauce, finished with fresh Parmesan.