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Rolled Turkey Breast

Rolled Turkey Breast

8 serves

20 minutes

3 hours

A centerpiece for your Christmas feast! This is bound to impress your guests.

Ingredients

2kg turkey breast skin on, butterflied

50 g butter

For the gravy

250 ml chicken stock

1 tbsp butter softened

1 tbsp flour

For the stuffing

150 g couscous

50 g butter

2 tsp chicken stock powder

1/3 cup parsley, chopped

50 g dried apricots, chopped

20 g currants

25 g pistachios, chopped

1/2 onion, diced

Method

  1. In a saucepan over medium heat, add butter and onions and saute till translucent. Stir through the couscous, apricots, currants, pistachios, chicken stock powder and add ¾ cups of boiling water. Stir to combine. Immediately cover and turn off heat and leave to stand for 5-10 minutes. Once liquid is fully absorbed, fluff with a fork, add parsley, season to taste and set aside to cool.
  2. Preheat the oven to 180C. Lay turkey breast flat on a chopping board and place couscous stuffing down the centre of breast. Roll it up tightly and tie with kitchen string and season with salt and pepper.
  3. In a large fry pan over medium high heat, drizzle some olive oil, and add the butter. When butter is foaming, place the rolled turkey skin side down. Cook on each side for 2-3 minutes or until brown, basting with the butter in the pan throughout.
  4. Once browned, place the turkey on a baking tray. Cover with foil and cook for 1 hour. To check if it’s cooked insert a metal skewer in the centre, it should be very hot and the juices should run clear when removed.
  5. Remove from the oven and transfer the turkey breast to a serving plate to rest covered with foil. Place the roasting tray over medium heat, deglaze with chicken stock and reduce by half. To thicken, in a small bowl mix butter and flour to form a paste. Gradually whisk in the paste a little at a time to the sauce, continue adding till you reach your desired thickness of gravy.
  6. Remove string from turkey and slice. Serve with gravy

Easy Swap

As a stuffing use any dried fruit of your choice like cranberries, raisins, even prunes would go well with the turkey.

Top Tips

Take lamb leg out one hour before you want to cook it to allow meat to come to room temperature. This will produce a juicier and a more evenly cooked meat.

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