Herb-brined turkey breast in pancetta

Australian Women’s Weekly NZ - - MAIN EVENT -

SERVES 10 PREP AND COOK TIME 1 HOUR 35 MIN­UTES (+ RE­FRIG­ER­A­TION AND STAND­ING TIME) 2 x 1.5kg turkey breast fil­lets, skin on 350g drained pit­ted green Si­cil­ian olives 100g but­ter, soft­ened 1 cup (100g) fresh bread­crumbs 2 tea­spoons finely grated orange rind ¼ cup (40g) pine nuts, toasted 300g thin long pancetta slices ¼ cup (90g) honey 2 cups (500ml) chicken stock


2 cups (500ml) white wine ½ cup (110g) raw su­gar ¼ cup (65g) fine sea salt 6 fresh thyme sprigs 3 fresh bay leaves 1 ta­ble­spoon black pep­per­corns 1 HERB BRINE Place 2 cups (500ml) wa­ter, wine, su­gar, salt, herbs and pep­per­corns in a medium saucepan. Bring to the boil, stir­ring, un­til su­gar and salt dis­solve. Trans­fer liq­uid to a large non-re­ac­tive con­tainer (6-litre/24-cup ca­pac­ity); stir in 1 litre (4 cups) cold wa­ter. 2 Add turkey breasts to brine; cover and re­frig­er­ate for 3 hours. 3 Pulse olives, but­ter, bread­crumbs, rind and pine nuts in a small food pro­ces­sor to a coarse mix­ture. Sea­son with freshly ground black pep­per. 4 Re­move turkey from brine; pat dry. Dis­card brine. Us­ing your fin­gers, care­fully loosen skin from flesh of turkey breasts; push olive mix­ture un­der skin. Press fill­ing be­tween skin and flesh to spread evenly. 5 Pre­heat oven to 180°C (160°C fan­forced). Place a wire rack in a large shal­low flame-proof roast­ing pan. 6 Lay half the pancetta slices slightly over­lap­ping on a large piece of plas­tic wrap on a work bench. Place turkey breast, skin-side down, on pancetta; wrap pancetta around turkey, us­ing plas­tic wrap to se­cure. Re­peat process with re­main­ing turkey and pancetta. 7 Re­move plas­tic wrap; tie turkey breasts with kitchen string at 2cm in­ter­vals. 8 Place turkey, skin-side up, on rack in roast­ing pan. Roast turkey for 1 hour or un­til in­ter­nal tem­per­a­ture reaches 74°C on a meat ther­mome­ter or when the juices run clear when a skewer is in­serted side­ways into the thick­est part of the breast. Cover loosely with foil if turkey is over-brown­ing. 9 Trans­fer turkey to a plate; brush pancetta with honey. Cover loosely with foil to keep warm. Stand for 30 min­utes. Mean­while, skim fat from roast­ing pan. Place pan over medium heat; stir in stock, scrap­ing any browned pieces from base of pan. Sim­mer for 10 min­utes un­til re­duced; trans­fer to a jug 10 Slice turkey; serve with gravy. Not suit­able to freeze or mi­crowave.

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