Rolled Turkey Breast
servings
- Juice of 1 orange
- 1 cinnamon quill
- 125 ml maple syrup
- 2 kg boned turkey breast
- 50 g unsalted butter melted
- 1 tbsp plain flour
- 250 ml white wine
- 300 ml chicken stock
- Watercress sprigs and mustard fruits both optional, to serve
For the Stuffing
- 100 g unsalted butter chopped
- 1 onion finely chopped
- 1 cup chopped flat-leaf parsley leaves
- 10 sage leaves finely chopped, plus extra fried leaves to serve
- 175 g fresh breadcrumbs
- 100 g raisins
- 1 tbsp plain flour
- Preheat the oven to 190°C.
- Prepare the stuffing: Melt butter in a frypan over medium heat. Add onion and cook, stirring, for 2–3 minutes until softened. Combine with remaining stuffing ingredients, season, and set aside to cool.
- Make the glaze: Place orange juice, cinnamon, and maple syrup in a small pan over medium heat. Bring to a simmer and cook for 10 minutes or until reduced by half. Set aside.
- Prepare the turkey: Using a rolling pin, flatten the turkey between two sheets of baking paper until about 2 cm thick. Season. Spread stuffing along one edge and roll tightly into a log shape. Tie at 5 cm intervals with kitchen string. Brush with melted butter and season.
- Roast: Place the rolled turkey in a roasting pan, cover with foil, and roast, basting every 15 minutes with the maple mixture, for 1 hour. Remove foil and roast for a further 20 minutes or until golden and cooked through. Remove from the pan and rest loosely covered with foil for 10 minutes.
- Make the jus: Place the roasting pan over medium heat. Add flour and cook, stirring, for 1–2 minutes until golden. Stir in wine and stock, then cook for 3–4 minutes until slightly thickened. Strain into a jug.
- Serve: Slice the turkey and serve with fried sage, watercress, and mustard fruits if using, and the jus on the side.
