Roast turkey with mustard mayonnaise, bacon and sage

Serves 6

– 12 slices of smoked streaky bacon – 1 large turkey breast

– 6 sage leaves

– 1 tbsp baby capers

– black pepper

Dressing

– 1 head of roast garlic

– 2 egg yolks

– 1 tbsp Dijon mustard

– 2 anchovy fillets, chopped – 200ml grapeseed oil

– 3 tbsp pan juices

– 1 tbsp lemon juice

Place a piece of cling wrap on the bench and on it arrange the bacon slices horizontally, one under the other. Sit the turkey fillet perpendicular to the bacon and place the sage leaves over the fillet. Gently wrap the slices of bacon over the breast to completely cover the flesh. Bring the cling wrap up and over the fillet and roll tightly in the plastic wrap. Place in the fridge for two hours or overnight to “set”.

Preheat your oven to 180ºC.

When you wish to cook the fillet, remove the cling wrap and truss the fillet with a piece of butcher’s twine.

Roast the turkey fillet for 40 minutes or check the internal temperature with a probe thermometer. It should come to 75ºC. When cooked, rest the turkey for at least half an hour.

Meanwhile, to make the dressing, wrap a head of garlic in aluminium foil and roast it in the oven for half an hour. When cooked, remove the garlic from the foil to cool, then individually squeeze out the cooked garlic paste. Add the egg yolks, mustard, cooked garlic and anchovy fillets to a blender fitted with a whisk attachment. Whisk at a high speed and slowly drizzle the grapeseed oil to incorporate. Finish the dressing with the pan juices and lemon juice. Taste and add salt and black pepper if need be.

When you wish to serve the turkey, remove the bacon and return it to the oven if it needs a little more time to crisp up. Slice the turkey into even half-centimetre-thick slices and arrange on a platter. Smother the fillets with the dressing and sprinkle with the capers followed by the chopped crispy bacon and some black pepper.