Preparation time: 30 minutes
Cooking time: 1 ¾ hours
2.2kg turkey breast with skin on
50g butter, melted
Salt and freshly ground black pepper
½ cup (125ml) white wine
½ cup (125ml) chicken stock
Cranberry, smoked bacon & pistachio stuffing
¼ cup (60ml) olive oil
1 brown onion, peeled and finely diced
2 cloves garlic, peeled and crushed
150g smoked bacon, finely diced
1 cup fresh sourdough breadcrumbs
1 teaspoon finely grated orange zest
½ cup dried cranberries, roughly chopped
½ cup pistachio kernels, roughly chopped
¼ cup fresh sage leaves, chopped
¼ cup parsley leaves, finely chopped
1 tablespoon salted capers, rinsed
Salt flakes and freshly ground black pepper
1 extra-large free-range egg, lightly beaten
Cranberry, orange and rosemary gravy
1 tablespoon olive oil
4 shallots, peeled and finely diced
2 teaspoons fresh rosemary, finely chopped
2 tablespoons plain flour
2 cups (500ml) quality chicken stock
2/3 cup (200g) cranberry sauce
1 teaspoon orange zest
Preheat oven to 190C (170C fan-forced).
For the stuffing, heat olive oil in a small saucepan over a low heat. Add onion, garlic and bacon, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Remove from heat. In a medium mixing bowl, combine breadcrumbs, zest, cranberries, pistachios, sage, parsley, capers and season with salt and pepper, stirring until well combined. Add the cooked onion mixture and egg, stirring until well combined. Set aside until required.
To prepare turkey, place breast skin side down on a chopping board lined with plastic wrap. Turn the tenderloin to the outside and using a sharp knife carefully cut through the thick part of the breast, starting from the centre towards the opposite end from the tenderloin, stopping 2cm before the end. Carefully open it out to create a rough rectangular shape. Place a second piece of plastic wrap on top and using a rolling pin or the flat side of a mallet pound the meat, pushing outwards until the breast is approximately 3cm thick. Remove the plastic wrap from both sides.
Carefully spread the stuffing over the flattened breast and roll up from the cut end towards the tenderloin, making sure the skin is covering the outside. Using butchers’ string, tie the breast up firmly at 5cm intervals.
Brush the outside with butter and season generously with salt and pepper. Weigh the stuffed turkey roll, to work out the cooking time at 40 minutes per kg.
Place turkey roll in a large roasting pan and pour wine and stock around it. Cover tin with foil and place in pre-heated oven for the calculated cooking time. Remove the foil for the final 30 minutes of cooking, to allow the skin to become golden.
Remove from oven, place turkey roll on a serving plate and loosely cover with foil to rest for 10 minutes. Reserve pan juices for the gravy.
For the gravy, heat olive oil in a small saucepan over a low heat. Add shallots and rosemary, cover and cook for 5 minutes or until tender. Add flour, stirring to combine and increase heat to medium. Add reserved pan juices, stock and bring to the boil, stirring until mixture thickens. Add cranberry sauce and zest, stirring until combined. Season with salt and pepper.
Serve turkey roll sliced with gravy to accompany.
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