Ingredients
- Juice of 1 orange1 cinnamon quill½ cup (125 ml) maple syrup2 kg boned turkey breast50 g unsalted butter, melted1 tbs plain flour1 cup (250 ml) white wine300 ml chicken stockwatercress sprigs and mustard fruits (both optional)For the Stuffing:100 g unsalted butter, chopped1 onion, finely chopped1 cup chopped flat-leaf parsley leaves10 sage leaves, finely chopped, plus extra fried leaves to serve2 ½ cups (175 g) fresh breadcrumbs2â„3 cup (100 g) raisins1 tbs plain flour
Instructions
1. Preheat the oven to 190 °C. For stuffing, melt butter in a frypan over medium heat.
2. Cook onion, stirring, for 2-3 minutes until softened. Combine with remaining stuffing ingredients. Season and set aside to cool.
3. Place orange juice, cinnamon and maple in a small pan over medium heat. Bring to a simmer, then cook for 10 minutes or until reduced by half. Set aside.
4. Using a rolling pin, flatten turkey between two sheets of baking paper until 2 cm thick. Season. Place stuffing along one edge. Roll turkey breast tightly to form a log shape. Tie in 5 cm intervals with kitchen string. Brush turkey with butter and season. Place in a roasting pan and cover with foil. Roast, basting every 15 minutes with maple mixture, for 1 hour, then remove foil and roast for a further 20 minutes or until golden and cooked through. Remove turkey from pan and rest, loosely covered with foil, for 10 minutes.
5. Return roasting pan over medium heat. Cook flour, stirring, for 1-2 minutes until golden. Stir through wine and stock, then cook for a further 3-4 minutes until the jus is slightly thickened. Strain into a jug. Slice the turkey and serve with fried sage, watercress and mustard fruits, if using, and jus on the side.
