easy step-by-steps to turkey breast with fes­tive stuff­ing

Better Homes and Gardens (Australia) - - Christmas Feast -

Prepa­ra­tion time 30 mins plus 1 hour freez­ing Cook­ing time 1 hour 40 mins Serves 8-12

2kg dou­ble turkey breast, boned,

skin on (see Cook’s tip, op­po­site) Sea-salt flakes and freshly ground

black pep­per, to sea­son

50g but­ter, chopped, at

room tem­per­a­ture

2 Tbsp thyme leaves, plus

ex­tra to gar­nish

12 es­chalots, tops trimmed, peeled 2 bunches red seed­less grapes 60ml Aus­tralian Tawny


1 Tbsp ex­tra vir­gin olive oil 25g but­ter, chopped

1 red onion, finely diced

1½ cups bread­crumbs made from day-old sour­dough cup dried cran­ber­ries

2 Tbsp pis­ta­chios, finely chopped 2 Tbsp al­monds, finely chopped 2 Tbsp fresh thyme leaves 1 free-range egg

Finely grated zest of 1 or­ange Finely grated zest of 1 lemon Sea-salt flakes and freshly ground

black pep­per, to sea­son

STEP 1 To make stuff­ing, heat oil, but­ter and onion in a fry­ing pan over medium heat. Cook, stir­ring, for 5 min­utes or un­til onion is soft. Trans­fer onion mix­ture to a large bowl. Add re­main­ing in­gre­di­ents and mix well. STEP 2 Put turkey breast, skin side down, on a large sheet of plas­tic wrap. STEP 3 Use a knife to care­fully make a slit on both breasts, at the thick­est end, with­out cut­ting all the way through and then fold meat out to but­ter­fly. Sea­son.

STEP 4 Form stuff­ing into a log and put length­ways down cen­tre of the turkey, be­tween breasts.

STEP 5 Roll turkey up tightly to en­close stuff­ing. Form a log, tuck­ing in skin and fat at ends, us­ing plas­tic wrap to help you. Freeze for 1 hour. This will help to keep its shape. You can also re­frig­er­ate overnight at this point if de­sired.

STEP 6 Pre­heat oven to 200°C fan­forced (220°C con­ven­tional). Line a large roast­ing tray with bak­ing pa­per.

STEP 7 Re­move plas­tic and se­cure turkey firmly with kitchen twine, at 3cm in­ter­vals, then tie a fi­nal piece of string length­ways around the roast.

STEP 8 Rub but­ter into skin. Scat­ter turkey with thyme, then sea­son. Trans­fer to pre­pared tray. Pour 60ml of wa­ter into base of tray.

STEP 9 Roast for 20 min­utes. Re­duce oven to 170°C fan-forced (190°C con­ven­tional), add es­chalots to tray and roast for a fur­ther 1 hour, bast­ing turkey and es­chalots with tray juices. Cook un­til juices from the turkey run clear when tested with a skewer or in­ter­nal tem­per­a­ture reaches 74°C.

STEP 10 Re­move turkey from oven and set aside on a chop­ping board cov­ered loosely with foil. In­crease oven to 200°C fan-forced (220°C con­ven­tional), add grapes and Tawny to oven tray with es­chalots and gen­tly toss to coat in tray juices, then bake for 15 min­utes or un­til grapes have blis­tered.

STEP 11 Ar­range turkey on a wooden serv­ing board with grapes and es­chalots. Driz­zle tray juices over the top, then gar­nish with ex­tra thyme. Serve.

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