Tacchino con mascarpone ed erbe aromatiche

Ingredienti

• 6 tbsp mascarpone
• 1 clove garlic crushed
• 2 lemons zested then halved
• chopped to make 1 tbsp rosemary
• chopped to make 1 tbsp parsley
• 4 kg turkey giblets removed
• olive oil
• 3 onions cut into fat slices
• 500 ml white wine
• 500 ml chicken stock
• 2 tbsp plain flour

Preparazione

1. 1

   Heat the oven to 180c/fan 160c/gas 4. Mix the mascarpone, garlic, zest and herbs and season really well. Loosen the skin away from each turkey breast (gently wriggle your fingers under the skin) then stuff the mascarpone mix underneath. Smooth the skin down then brush the turkey all over with olive oil and season.

2. 2

   Put the lemon halves in the cavity. Put the onion slices in the bottom of a roasting tin and sit the turkey on top. Cover with foil and cook for 25 minutes per kilo (a 4kg bird will take 1 hour 40 mins).

3. 3

   Remove the foil, baste the turkey with the tin juices then turn up the oven to 200c/fan 200c/gas 7 and cook for another 20 minutes. Take out and rest for at least ½ an hour before carving.

4. 4

   Pour off most of the fat from the tin. Put over a low heat and sprinkle in the flour. Stir well then add the wine and stock and bubble together. Strain into a clean pan then simmer for 15 minutes while the turkey rests.