Dalston CLR James Library building

Mon-Wed: 8.00 am to 7.00 pm
Thur-Fri: 8.00 am to 10.00 pm
Sat: 9.00 am to 10.00 pm
Sun: 9.00 am to 4.00 pm

English Roast Turkey with Italian Charcuterie

  • From the secret chest of Davide Grigolato, current Head Chef at Donna Fugassa 

    The best roast turkey: the Traditional English roast with an Italian twist for your Christmas’s celebration or any time!

    Make sure you invite ALL your friends as this serve up to 10 people.

    In the remote case you have no time to do it or your oven is broken or you are too lazy, order it to us! More information here.


    • 3,5/4 kg Turkey Breast
    • 1 Medium White Onion
    • 5 of garlic cloves
    • Herbs: Rosemary and Thyme
    • 250 Slightly Salted Butter
    • 4 slice of bread of your preference, we use focaccia of course
    • 2 eggs (always go for free range!)
    • 100 gr Parmesan cheese
    • 3 glass Dry White Wine
    • 200 grams of Italian Mortadella
    • 200 grams of Italian bacon (Pancetta)
    • EVO Oil
    • Maldon salt or Sea Salt, try to avoid table salt

    Buy a nice turkey breast, butterfly cut. In East London, we love the quality of Wells Butchers as they have premium meat and they are local to us.

    Prepare a marinade with thyme, rosemary, pepper, rock salt, garlic and a bit of EVO oil (half spoon). Mix it and add the sliced bread.

    Gently massage the turkey as it was your favourite pet with melted butter and Maldon salt, then complete the marinade adding eggs, Parmesan and all the charcuterie (Mortadella and Pancetta) sliced in small cubes.

    Put the turkey in a fitting pan, add the mix in the space between the two part of meat, sew firmly but gently until create a nice stuffed roast, try not to do like Bridget did and buy proper roast string.

    Cover with the exceeded marinade and white wine and cover with clinging film. Put in the fridge for one night.

    The day after, put the roast at room temperature for about 1 hour. Make the oven’s temperature 220° and put the roast (without clinging film!) for an hour then lower the oven’s temperature at 160° and leave it for another 3 hours.

    Check the roast every 40 minutes and ensure that is not too dry, if it is, put some of the cooking sauce on the top of the turkey. Wait until is cold and cut it slices.

    Tip: Buy a nice white wine so you can drink it while you are cooking.

Other news

March 13th, 2017

Easter Rost Lamb Leg with Potatoes

From the secret chest of Davide Grigolato, current...

January 8th, 2017

Italian Traditional Basil Pesto Sauce

From the secret chest of Davide Grigolato, current...

December 5th, 2016

Italian Traditional Beef Bolognese Sauce

From the secret chest of Davide Grigolato, current...

June 29th, 2016

Tripadvisor – write your review

We are on TripAdvisor: write your own review of D...

April 26th, 2016

Donna Fügassa – La pazienza di far lievitare un’idea

Dal magazine Beesness...