Celebrating the holidays with Guinness Canada: Roast Pancetta Wrapped Turkey with Guinness and Chestnut Stuffing

Last night I had a fabulous time hanging out with celebrity chef, Clodagh McKenna and Guinness Canada.  Clodagh shared some of her fabulous recipes and if you’re looking for something a little different and delicious in flavour, keep reading.

First things first have a look at my fun night!  Like Clodagh, my kids are raised in a pub environment.  My husband runs a pub in Toronto’s Yorkville neighbourhood and we are big fans of Guinness.   When I had the twins I drank Guinness to help increase my milk supply and it’s loaded with iron.  We had Guinness of course, shrimp tempura made with Guinness, followed by delicious squash and turkey made with pancetta and a Guinness gravy and then we have the most delicious Maple Ginger Guinness Pudding.






And I have a recipe for you.  Someone asked for it on my Instagram so I am going to start with the most popular meal of the holiday.  The turkey!  Stay tuned for the Guinness Tempura Shrimp recipe and Maple Ginger Guinness Pudding.




  • 1 turkey (8-9 Ibs)
  • 12 strips of pancetta
  • 2 oranges, sliced
  • 2 big bunches of fresh thyme
  • 4 shallots, peeled
  • 3 carrots, peeled and chopped into 1 inch pieces
  • 1 bulb of garlic, quartered
  • For the Guinness and Chestnut Gravy
  • Pan juices from the turkey from the roasting tin or 2 tbsp butter
  • 1 tbsp all purpose flour
  • 7 fl oz Guinness 17 fl oz
  • chicken or turkey stock1 thyme sprig
  • 1 bay leaf, torn
  • 3 tbsp chestnut purée


  1. 1 turkey (8-9 Ibs)12 strips of pancetta 2 oranges, sliced 2 big bunches of fresh thyme 4 shallots, peeled 3 carrots, peeled and chopped into 1 inch pieces 1 bulb of METHOD:
  2. 1. Pre-heat the oven to 400F/gas mark 6.
  3. 2. If you are using a frozen turkey it’s best to thaw the bird in the fridge. A turkey will need about 24 hours to thaw for every 4 Ibs. Take the turkey out of the fridge one hour before roasting to allow the meat to relax and come to room temperature, which will make the meat more tender. Next remove the giblets from inside the bird’s cavity because these cannot be cooked with the turkey. Wash the cavity and dry completely with kitchen paper, then season with sea salt and freshly ground black pepper.
  4. 3. Fill the cavity of the turkey with sprigs of fresh thyme, the cavity should only be filled half way to allow hot air to circulate and the turkey to cook more evenly. Line the roasting tray first with the shallots, carrots, garlic, and thyme. Place the turkey on top, this will flavour the turkey even more whilst cooking.
  5. 4. Next stretch the strips of pancetta by rolling them with a rolling pin. Then arrange about three-quarters of the pancetta over the breast,overlapping the slices and wrap the legs and thighs with the remaining pancetta. Tuck the slices of orange around the turkey.
  6. 5. Lastly place the turkey in the pre-heated oven. Then reduce the heat to 250F, after 45 minutes take the turkey out of the oven, and baste the juices from the pan over the turkey. Cover loosely with tin foil and return to the oven and cook for three hours and a half. Continue to baste the turkey every 45 minutes.
  7. 6. Check to see if the turkey is cooked by inserting a skewer into the thickest part of the thigh; the juices should run clear. When you have taken the turkey out of the oven leave it to rest for 30 minutes with a loose tent of tin foil to keep it warm. This will allow the juices to redistribute themselves, giving tastier meat.
  8. 7. Once the turkey has cooked and is resting on a board then make the gravy. Carefully pour 4tbsp of the juices from the roasting tin into a saucepan and place over a medium heat. Whisk in the flour, followed by the Guinness, chicken stock, thyme and bay leaf. Bring to the boil, then reduce the heat and simmer for 20 mins, then whisk in the chestnut purée, and season with sea salt and freshly ground black pepper. Strain the gravy into a jug, discard the herbs

Thank you so much to Guinness Canada for having me at this amazing event.  The food was delicious and Clodagh is charming!  I hope you get her new cookbook as well, Clodagh’s Suppers: Suppers to celebrate the season.


  1. nicky | 29th Nov 18

    That turkey looks amazing! Would love to dig in 😉

  2. jan | 29th Nov 18

    Holy Wow! Does that every sound delicious. The Guinness and Chestnut Gravy is wonderfully unique.

    • Mama Ash | 30th Nov 18

      The chestnuts are an amazing addition.

  3. Lynda Cook | 29th Nov 18

    This sounds very good, I’m open to try anything once, I have never tried Guinness, is it really strong?

    • Mama Ash | 30th Nov 18

      I don’t find it strong. It goes down smooth as it’s not very carbonated compared to lager. It’s a great winter beer. Irish and English beers tend to more “flat” and I love that it doesn’t make me gassy. I hope you’ll give it a try.

  4. ivy pluchinsky | 30th Nov 18

    This sounds so good!

    • Mama Ash | 30th Nov 18

      We normally do a prime rib but this gravy is soooooo good! The turkey was so good too.

  5. wendy hutton | 30th Nov 18

    wow everything looks so delicious

  6. kathy downey | 30th Nov 18

    Wow,this sure looks and sounds amazing,oh those chestnuts!

  7. Janet Meisner | 30th Nov 18

    This is such a beautiful turkey. Thanks for this.

  8. Jay M | 30th Nov 18

    Wow, everything looks amazing. We are big beer fans (beer journal, brew at home etc.) but I’ve never cooked with Guinness before. (Aaaaaand my husband just glanced at the computer and asked, ‘what is that?!’)
    Maybe we’ll try something different this year!

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