Ingredients
2 kgs free range turkey breast, skin on & wing bone intact
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
1/4 cup (60ml) Maggie Beer Verjuice
STUFFING
80g unsalted butter
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
2 brown onions, roughly chopped
1/4 cup rosemary, finely chopped
2 cups (140g) course fresh breadcrumbs, from crustless bread
1/4 cup lemon thyme, finely chopped
1/2 cup flat leaf parsley, roughly chopped
1 lemon, zested
Sea salt and freshly cracked black pepper, to season
2 kgs free range turkey breast, skin on & wing bone intact
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
1/4 cup (60ml) Maggie Beer Verjuice
STUFFING
80g unsalted butter
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
2 brown onions, roughly chopped
1/4 cup rosemary, finely chopped
2 cups (140g) course fresh breadcrumbs, from crustless bread
1/4 cup lemon thyme, finely chopped
1/2 cup flat leaf parsley, roughly chopped
1 lemon, zested
Sea salt and freshly cracked black pepper, to season
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
Prep time: 30 mins / Cook time: 2 hours, plus resting time.
METHOD
1
Place the turkey breast, skin side down on a chopping board, butterfly the thicker part of the breast and then gently flatten with a meat mallet so that the breast thickness is the same all over. Then place onto a tray, skin side up and place into the fridge (to dry out the skin slightly) while you prepare the stuffing.
2
To make the stuffing; heat the butter until nut brown then add the olive oil to inhibit the butter from burning into a non-stick frying pan over medium high heat. Add the onion, then reduce the heat to low and cook for 20 minutes or until caramelised. Add the rosemary and cook for a further 2 to 3 minutes, then remove from the heat.
3
Place the breadcrumbs, lemon thyme, parsley, pear paste, lemon zest and onion mixture into a large bowl and mix together well, then stir through enough Extra Virgin Olive Oil to just bring the stuffing together, season to taste with sea salt & freshly cracked black pepper.
4
Pre-heat a fan forced oven to 180°C.
5
Remove the turkey breast from the fridge, place it on a chopping board, skin side down. Spoon the stuffing down the centre of the breast. Then lift one side over the stuffing then roll over so that the stuffing is now contained within the breast. Using butchers’ twine, truss the breast at 2 cm intervals along the length to secure it into a compact roll.
6
Place the turkey breast onto a large, lined baking tray, brush with olive oil and season with sea salt. Place into the pre-heated oven and roast for 1 hr & 40 minutes or until the centre reaches 62°C on a meat thermometer. Remove from the oven and allow to rest for 10 minutes and the internal temperature should reach 67°C.
7
Drizzle with Verjuice and turn over to rest for a further 10 to 15 minutes.
8
To serve, slice into thick slices and serve with pan juices.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 30 mins / Cook time: 2 hours, plus resting time.
METHOD
1
Place the turkey breast, skin side down on a chopping board, butterfly the thicker part of the breast and then gently flatten with a meat mallet so that the breast thickness is the same all over. Then place onto a tray, skin side up and place into the fridge (to dry out the skin slightly) while you prepare the stuffing.
2
To make the stuffing; heat the butter until nut brown then add the olive oil to inhibit the butter from burning into a non-stick frying pan over medium high heat. Add the onion, then reduce the heat to low and cook for 20 minutes or until caramelised. Add the rosemary and cook for a further 2 to 3 minutes, then remove from the heat.
3
Place the breadcrumbs, lemon thyme, parsley, pear paste, lemon zest and onion mixture into a large bowl and mix together well, then stir through enough Extra Virgin Olive Oil to just bring the stuffing together, season to taste with sea salt & freshly cracked black pepper.
4
Pre-heat a fan forced oven to 180°C.
5
Remove the turkey breast from the fridge, place it on a chopping board, skin side down. Spoon the stuffing down the centre of the breast. Then lift one side over the stuffing then roll over so that the stuffing is now contained within the breast. Using butchers’ twine, truss the breast at 2 cm intervals along the length to secure it into a compact roll.
6
Place the turkey breast onto a large, lined baking tray, brush with olive oil and season with sea salt. Place into the pre-heated oven and roast for 1 hr & 40 minutes or until the centre reaches 62°C on a meat thermometer. Remove from the oven and allow to rest for 10 minutes and the internal temperature should reach 67°C.
7
Drizzle with Verjuice and turn over to rest for a further 10 to 15 minutes.
8
To serve, slice into thick slices and serve with pan juices.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
