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Pancetta-Wrapped Roasted Turkey

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(66 people have added this recipe to their favorites.)

To make the Turkey Posole: Reserve the turkey carcass and 6 cups (2 pounds) of turkey meat.
After rubbing this turkey with a bold and delicious mix of chile powder, cumin, sugar and herbs, Texas chef Tim Love blankets it with slices of salty, fatty pancetta, resulting in a supermoist and savory bird.

Pairing Suggestion

California Pinot Noir ranges in weight from light and fresh to voluptuous and rich; for this succulent bird, go for a more full-bodied bottling. Wines from the warm vineyards of Santa Barbara County tend toward this style. Two excellent choices are the jammy 2004 Meridian Limited Release Pinot Noir and the earthy 2004 Cambria Julia's Vineyard, from Santa Maria Valley.

Pancetta-Wrapped Roasted Turkey

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Pancetta-Wrapped Roasted Turkey

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Pancetta-Wrapped Roasted Turkey

I have made this turkey the past two years and will again make it this year.  It is outstanding!  I use a little more pancetta to just blanket it even more.  It is super moist and has a nice little hint of spicy kick to it from the brine. 

Posted by: rdusseau on November 18, 2008

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