Roast Turkey with Pancetta

Preheat the oven to 160 ° C upper and lower heat.

Rinse turkey inside and outside thoroughly and pat dry. Rinse and peel pumpkin, halve and remove seeds. Dice into small pieces. Coarsely chop chestnuts. Peel onion and chop finely. Rinse and shake dry sage, pluck off leaves and combine with pumpkin, chestnuts and onion. Season with salt and pepper. Stuff turkey with the mixture and secure the opening with toothpicks. Melt butter in a pan and season with salt and pepper. Brush turkey with butter mixture and place into a roasting pan, breast side down. Dot with remaining butter. Bake in preheated oven at 160°C (approximately 325°F) for about 3 hours. Turn over after about 30 minutes of baking and cover breast with pancetta slices. Baste with a little water and dot with butter occasionally. If necessary, turn up temperature slightly at the end of cooking to let turkey brown. Prick with a fork on legs and chest to check for readiness (if juices run clear, turkey is ready).