This turkey is well seasoned and retains its moisture thanks to the trick of dry brining. This Christmas centrepiece is brined in a brown sugar and orange zest rub overnight before being packed with a chestnut and pancetta stuffing. Then it’s brushed with a glaze made from Tesco Finest maple syrup. These few tweaks really take this slow-grown, free range bird to the next level. Raised on a naturally varied diet and with plenty of room to roam on farms in East Anglia, this Tesco Finest turkey has a superior depth of flavour.
![[Esther Clark]](https://i.guim.co.uk/img/uploads/2024/09/26/Esther_Clark_profile.png?width=75&dpr=1&s=none&crop=none)
Prep 1 hr, plus overnight. Cook 3 1⁄2–4 hr. Serves 10. 1 x 4.8kg Tesco Finest East Anglian gold free range whole turkey. 50g flaky sea salt. 30g brown sugar. 1 orange, zest. 100g unsalted butter, softened. 1 Tesco Finest extra large brown onion, chopped. 110g Tesco Finest dry cured pancetta, chopped.
![[Maple and orange glazed chestnut and pancetta turkey.]](https://i.guim.co.uk/img/media/1af07cb7b2f3e6cfb8e2b83d20e486ffe6e41505/0_533_5658_7072/master/5658.jpg?width=445&dpr=1&s=none&crop=none)
Handful sage, finely chopped. 2 Tesco Finest free range chestnut maran eggs. 200g cooked chestnuts, chopped. 140g Tesco Finest white sourdough, blitzed to crumbs. A bunch of tied herbs – rosemary, bay and thyme. For the glaze. 50g light muscovado sugar. 50g unsalted butter.
50g Tesco Finest grade A amber maple syrup. 2 tbsp white wine vinegar. The night before you cook your turkey, set it in a large roasting tray and pat it dry with kitchen roll. Mix together the salt, sugar and orange zest and rub all over the skin. Cover and chill overnight in your fridge.
