Foolproof turkey roll

SERVES 8–10

90g unsalted butter

1 onion, finely sliced

1 chorizo sausage, finely chopped

8 thyme sprigs, torn

8 sage sprigs, torn

1 tablespoon sherry vinegar

150g cooked couscous

¾ cup (90g) dried cranberries 60g pistachios, roughly chopped 30g fresh breadcrumbs salt flakes and freshly ground black pepper

2 turkey breast fillets 1 Melt 40g of the butter in a frying pan over high heat, add the onion, chorizo, thyme and sage and cook for 5 minutes or until the onion is caramelised. Deglaze with the sherry vinegar, scraping up any bits caught on the base, then remove from the heat. Transfer the mixture to a bowl, then add the couscous, cranberries, pistachios and breadcrumbs. Season well with salt and pepper and mix until combined. Set aside.

2 Gently remove the skin from the turkey breasts in one piece and reserve. Remove the turkey ‘tenders’ and set aside. Butterfly the breasts by slicing them in half horizontally without cutting all the way through. Place each breast between two sheets of plastic wrap and flatten with a meat mallet to an even 5mm thickness. Trim the edges (reserve the trimmings) to make a uniform rectangle.

3 Place the trimmings in a food processor and process until finely chopped and sticky. Add to the filling in the bowl and mix with your hands until well combined. Divide the filling in half and spread evenly over each breast. Starting from a long side, roll up the turkey to form a tight roll.

4 For each turkey roll, tear off a double layer of foil, then cover with a piece of baking paper. Place the reserved skin in the centre and smooth it out to as large a piece as possible (trim the skin to make the shape uniform if necessary). Lay the rolled breast in the centre of the skin and, using the foil, roll up to enclose, twisting the ends to tighten. Wrap again in foil as tightly as you can.

5 Fill a saucepan large enough to accommodate both turkey rolls with water. Bring to the boil, then reduce the heat to a steady simmer. Lower the rolls into the water and weigh down with an upturned plate. Simmer for 30–35 minutes until just cooked through and firm to the touch. (To test, insert a skewer into the centre for 10 seconds. Remove and place on your lip – the tip of the skewer should be warm.) Remove the rolls from the water and allow to drain for a few minutes before peeling off the foil and paper. (If you are not serving them straight away, place the wrapped rolls in an ice bath for 20 minutes, then refrigerate until needed.)

6 Preheat a barbecue hot plate to high. Melt the remaining butter until foaming, then add the rolls, turning regularly, until evenly coloured and caramelised. Transfer to a cutting board and thickly slice to serve.

This is a great recipe for people who are scared of overcooking the turkey at Christmas. Poaching is so much easier – it guarantees moisture and has a nice restaurant-quality look. Make sure you apply a lot of pressure when rolling with the foil and ensure there are no perforations for water to get in. The pressure is key. This can be served with gravy or cranberry sauce, vegetables or salad greens.