SALT-BAKED TURKEY BREAST WITH CHORIZO

SERVES 6-8

You will need kitchen string for this recipe.

2 tbs extra virgin olive oil

120g unsalted butter, chopped

2 dried chorizo, finely chopped

1 red onion, finely chopped

1 bunch flat-leaf parsley leaves, chopped

1 bunch chervil sprigs, leaves picked, chopped 2 tsp toasted caraway seeds, crushed

2 tsp toasted fennel seeds, crushed

1/4 tsp ground allspice 80g dried cranberries 500g pork and fennel sausages, casings removed

100g fine sourdough breadcrumbs

1 x 1.8kg turkey breast fillet (skin on) butterflied Cranberry sauce, to serve

SALT CRUST DOUGH

800g each plain flour (we used Woolworths Macro Organic Plain Flour) and fine cooking salt 70g melted unsalted butter

GRAVY

50g unsalted butter

25g plain flour (we used Woolworths

Macro Organic Plain Flour)

11/ 4 cups (310ml) good-quality

beef stock

For the salt dough, place the flour, salt, butter and 2 cups (500ml) water in the bowl of a stand mixer with the dough hook and knead until just combined and smooth. If dough is dry, add a little more water. Cover bowl with plastic wrap and rest at room temperature for 30 minutes.

Meanwhile, to make the stuffing, heat the oil and three-quarters (90g) of the butter in a medium frypan over high heat. Add the chorizo, onion, herbs and spices and cook, stirring occasionally, for 5- 6 minutes until the chorizo starts to brown. Transfer to a bowl and cool completely. Add the cranberries, pork and fennel sausage mince and breadcrumbs. Season to taste and stir to combine. Form into a log about 5cm thick and the same length as the turkey breast.

Lay turkey breast, skin-side down, then open out to one large piece. Place stuffing lengthwise on the long edge of the turkey breast. Roll to enclose.

Make sure the seam is at the bottom and the skin is on top. Cut 7 pieces of kitchen string long enough to tie around the turkey. Lay the string at even intervals on a bench; place the enclosed turkey onto the string, skin-side up. Bring up each piece of string and tie a knot to secure the turkey firmly so that it holds its shape during cooking.

Heat the remaining 30g butter in a large frypan over high heat. When butter begins to foam, add the turkey breast, skin-side down, and cook, turning, for 6-8 minutes until golden all over. Transfer to a large plate and drain and cool on paper towel.

Preheat oven to 220°C. Grease a large oven tray and line with baking paper. Turn dough out onto a clean work surface and roll out to a rough 1cm-thick rectangle, big enough to enclose the turkey. Place turkey onto the centre of the dough. Wrap up tightly to enclose, taking care not to tear the dough. Bake for 1 hour 15 minutes. Remove from the oven and stand on a wire rack at room temperature for 30 minutes.

Meanwhile, for the gravy, heat the butter in a small non-stick saucepan. When the butter begins to foam, stir in the flour. Cook, stirring constantly, for 3-4 minutes until flour is deep golden brown. Gradually whisk in stock until smooth and combined.

Reduce heat to very low and cook, stirring frequently, for a further 5 minutes to cook out flour. Keep warm until ready to serve. Transfer the turkey to a large platter. Being mindful of the steam, carefully remove salt crust using a sharp knife. Serve turkey with gravy alongside.