Turkey with Pancetta Sage Gravy

I have to admit that last weekend was simply scrumptious.  Quite literally!  Dylan and I hunkered down in the house with our two munchkins, an outside and inside fire, some delish red wine, our Christmas decorations, and tons of food!  The star of the show {food wise} was the famous Turkey with Pancetta Sage Gravy {you make Pancetta Sage Butter for this as well!}.  I'm talking, your taste buds do a little shimmy with this gem of a bird.  This is the third year I've made it and let me just take a moment to toot my own horn..toot toot... 'cause y'all this time was the BEST! 

Tip Numero Uno:  I'm a stickler on this.  Make sure to get all your ingredients out on the counter.  I'm tellin ya peeps, this is the best way to enjoy the cooking process.  You don't want to knock a raw turkey off the counter while diving for the butter in the fridge.  Kitchen chaos will ensue.  So remember, proper preparation is key.  Same goes for your cooking utensils, gadgets, cutting boards, sharp knives, etc.  Get em out and in front of your face.

Here's the link for the full recipe but I've got a few tips for you in pics below.  http://www.epicurious.com/recipes/food/views/Pancetta-Sage-Turkey-with-Pancetta-Sage-Gravy-240379

Making the Pancetta Sage Butter:

Pancetta...Mr. Big Shot of the recipe.  Make sure you get pancetta and not regular bacon!

Help your food processor out with a rough chop first.

Chop in food processor along with the garlic and add the rest of the pancetta sage butter ingredients. 

This is what the consistency of the butter should be.

Next up, rub the butter all over your turkey {make sure you've rinsed the turkey and patted it dry first} Salt and Pepper after the turkey has been massaged well with this yummy butter and then drizzle olive oil over the entire bird to get that de-lish, crispy skin.

Tuck the sage and rosemary sprigs into the cavity of the turkey.  Pour the turkey stock in the bottom of the roasting pan {I buy the stock instead of making it from scratch}. Pop him into the oven! 

This particular turkey is like none you'll ever make.  It has a completely different flavor because of the pancetta, sage, and rosemary.  So super yum and not really Thanksgiving-y at all!  So even if you've had baked or fried turkey on Thanksgiving, don't shy from this guy.

Press on with your cooking and make the gravy {see recipe and follow to the T} and your other side dishes.  Dylan and I made homemade mashed potatoes as one of the sides {tip: use a little heavy cream to make the taters good and rich}.  We also prepared brown rice and creamed corn.  Yes, I know, I know, we carb-o-loaded!  Big deal!

We also threw in some deviled eggs for a little appetizer during our time by the firepit before dinner. 

A BIG thank you to our friend Drew for the new firepit!

Dinner is served!

I hope you gals and guys try this recipe.  While it is a little time consuming, it's ultimately super rewarding and let me tell you, you'll have plenty o leftovers!

Sooooo looking forward to this weekend too!  On our agenda, a date night on Canton Street! We hope you have a fabulous weekend as well.  Cheers!