Easy carve turkey breast with cranberry and pistachio stuffing
SERVES 6 PREP AND COOK TIME 1 HOUR 30 MINUTES (+ STANDING TIME)
Cooking a whole turkey can be time-consuming, but this rolled breast is stress-free, quick and looks spectacular. If you’re entertaining a crowd, double the recipe to feed 12. 125g baby spinach ⅓ cup (45g) dried cranberries, chopped coarsely ⅓ cup (45g) unsalted pistachios, chopped coarsely 1 cup (70g) fresh breadcrumbs 1kg frozen ready-to-roast turkey breast, thawed 2 tablespoons extra virgin olive oil 6 fresh thyme sprigs 1 cup (250ml) salt-reduced chicken stock 2 tablespoons brandy 1 Preheat oven to 180°C (160°C fan-forced). 2 Place spinach in a heatproof bowl; pour over boiling water, stand for 1 minute. Drain; cool under running water. Squeeze small handfuls of spinach to remove excess liquid; chop and place in a medium bowl. Stir in the cranberries, pistachios and breadcrumbs; season. 3 Place turkey breast on a sheet of baking paper large enough to enclose turkey. Slice breast in half lengthways, without cutting all the way through; open out flat. 4 Spoon stuffing over one cut-side of the breast and fold the other side over stuffing to enclose. Brush turkey with oil; season. Top with thyme. 5 Wrap baking paper around turkey; secure with kitchen string. Place turkey on a large oven tray; roast for 40 minutes. 6 Remove string; peel back paper. Brush turkey with some cooking juices. Roast, uncovered, for 10 minutes or until golden. Rest turkey, loosely covered, for 10 minutes. 7 Combine stock and brandy in a small saucepan. Boil until reduced by half. Serve sliced turkey with the sauce. Not suitable to freeze or microwave.