Christmas rosemary turkey & Creamy lemon, pancetta

Ingredients

• 4½ -5kg oven-ready turkey
  
  

  
  

  
  
  

  
   , thawed if frozen, giblets removed
• 25g pack each rosemary
  
  

  
  

  
  
  

  
    and thyme
• 2 lemon
  
  

  
  

  
  
  

  
   , finely zested
• 80g pack sliced pancetta
  
  

  
  

  
  
  

  
   , chopped
• 150g pot mascarpone
• 2 onion
  
  

  
  

  
  
  

  
   , thickly sliced

For the gravy

• 1 tbsp flour
  
  

  
  

  
  
  

  
• 100ml white wine
• 600ml turkey or chicken stock

Method

1.  1  Heat oven to 200C/fan 180C/gas 6. Wash the turkey and pat dry. Strip the leaves from half the rosemary and thyme stalks and finely chop. In a bowl, combine the lemon zest, chopped herbs, pancetta and mascarpone. Season well.
2.  2  Halve the zested lemons and stuff into the cavity, along with the remaining herb sprigs. Use your hand to loosen the skin lying over the breast of the turkey, to create a pocket. Push the mascarpone mixture under the breast skin to create a thick, even layer.
3.   3  Put the onion slices into a large, flameproof roasting tin, place the turkey on top and cover loosely with foil. Cook for 3-3¾ hrs, until the juices of the bird run clear. Baste every 30 mins and uncover for the last 30 mins if needed, to brown the bird. When cooked, take the turkey from the oven, remove from the tin and leave to rest on a platter, covered loosely with foil, for 30 mins.
4. 
   
   4  To make the gravy, pour away any excess fat from the roasting tin and discard the onion slices. Set the tin over a medium heat, then sprinkle over the flour. Stir through and cook for 2 mins. Slowly whisk in the wine and stock. Bring to a boil, scraping the bits from the bottom, then simmer over a low heat for 15 mins. Serve the gravy with the turkey. 

Easy CHRISTMAS Cookies !!

               

Ingredients

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1-1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• FROSTING:
• 6 tablespoons butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons 2% milk
• Food coloring of your choice, optional
• Colored sugar, edible glitter, nonpareils or frosting of your choice, optional

Method

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours.
2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place on greased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool.
3. For frosting, in a small bowl, combine butter, sugar, vanilla and enough milk to achieve a spreading consistency. If desired, tint with food coloring. Frost cookies; decorate as desired. Yield: 6-7 dozen.