ROLLED TURKEY BREAST WITH NECTARINE AND PECAN STUFFING
SERVES 12 PREP 30 MINUTES (PLUS COOLING) COOK 1 HOUR 30 MINUTES
YOU’LL NEED UNWAXED KITCHEN STRING
2 tablespoons extra virgin olive oil 2 red onions, finely chopped 4 garlic cloves, crushed 4 cups fresh breadcrumbs 2 eggs, lightly beaten 2 tablespoons chopped fresh rosemary 1 tablespoon wholegrain mustard 2 yellow nectarines, stones removed, diced into 1cm pieces ½ cup pecans, toasted, roughly chopped 2 x 1.5kg fresh single turkey breasts with skin 1 cup ginger marmalade Roast vegetables and gravy, to serve
1 Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Transfer to a bowl. Set aside to cool completely. Add breadcrumbs, egg, rosemary and mustard. Mix well to combine. Stir in nectarine and pecan. Season with salt and pepper. 2 Using a sharp knife, cut 1 turkey breast along 1 side (do not cut all the way through). Open up turkey to lay flat, skin-side down (see notes). Cover turkey with plastic wrap. Using a meat mallet or rolling pin, flatten until 1cm thick. Remove plastic wrap. Top with half of the stuffing, pressing evenly to flatten. Roll up turkey, from 1 short end, to form a log. Tie with kitchen string at 4cm intervals to secure. Place on a large baking paper-lined baking tray. Repeat process with remaining turkey breast and stuffing. 3 Preheat oven to 180°C/160°C fan-forced. Brush turkey with half of the marmalade. Bake for 30 minutes. Brush with remaining marmalade. Bake for a further 45 minutes to 1 hour, basting with pan juices, until turkey is cooked through. Rest, covered, for 15 minutes. Slice turkey. Serve with roast vegetables and gravy. NUTRITION: (per serve) 3882kj; 31.7g fat; 7.5g sat fat; 69.1g protein; 85.9g carbs; 12.1g fibre; 170mg chol; 1117mg sodium.