Stuffed turkey breast

Save time and money with this delicious alternative to a whole bird that stays succulent even after being reheated.

SERVES 8-10 PREP 35 MINS COOK 1 HR 30 MINS, PLUS REHEATING

✱ 2kg turkey breast, butterflied (ask your butcher to do this)

✱ 22 rashers streaky bacon FOR THE STUFFING:

✱ 400g sausage meat

✱ 2 sprigs rosemary, leaves picked, finely chopped

✱ 3 sprigs thyme, leaves picked, finely chopped

✱ Handful parsley, finely chopped

✱ 2tbsp caramelised red onion chutney

✱ 30g breadcrumbs

1 The day before, mix all the stuffing ingredients together.

2 Heat the oven to 160C Fan/gas 4. Open the butterflied turkey breast out like a book. Arrange the stuffing along the centre of the opened breast like a sausage. Fold over the bottom flap to enclose the stuffing and turn the right side up.

3 Wrap the turkey in the bacon, overlapping the slices, then tie with kitchen string a few times along the length of the breast.

4 Put the turkey in a roasting tin and loosely cover with foil. Roast for 1 hr.

5 Increase the temperature to 200C Fan/gas 7. Remove the foil and baste the turkey with pan juices. Return to the oven for 30 mins. Cool in the roasting tin, then cover and chill.

6 On Christmas day, remove the turkey from the fridge 30 mins before cooking. Add the cold gravy and the butter from the gravy recipe or 450ml ready-made gravy to the tray. Cover with a foil tent and reheat at 180C Fan/gas 6 for 1 hr.

7 Transfer the meat to a serving board and the gravy to a jug.

Per serving: (based on 10) 404 cals, 18g fat, 6g sat fat, 3g carbs