Rôti de poitrine de dinde farcie

Ingrédients

• 2.2 kg Boneless Turkey Breast
• 200 g Sage and Onion Stuffing (we added dried cranberries too)
• 50 g butter
• 1 tsp garlic
• 1 tsp thyme
• 200 g streaky bacon
• Salt
• Pepper

Préparation

1. 1

   Room Temp: Remove the 2.2 kg Boneless Turkey Breast and 50 g butter from the fridge at least 40 minutes before cooking to bring to room temperature.

2. 2

   Stuffing: Preheat oven to 180℃ fan. Make our sage & onion stuffing with dried cranberries or use any stuffing mix.

3. 3

   Butter: Make herb butter using the softend butter, 1 tsp thyme and 1 tsp garlic. Mash together using a fork

4. 4

   Skin: Remove the string from the turkey, and gently pull and cut the skin off the breast. Keep the skin to one side, this will be used later.

5. 5

   Butterfly: To butterfly the turkey breast, place it flat on a cutting board. Using a sharp knife, carefully slice horizontally through the middle of the breast, starting from one side and cutting almost to the other side—without cutting all the way through. Open it up and lay it flat.*If using an attached boneless double turkey breast, lay it flat and slice horizontally through the thickest part to open it up more on each side, keeping it connected for even layering and rolling.

6. 6

   Mallet: Place a sheet of cling film on top. Use a mallet to flatten out any uneven parts.

7. 7

   Season with with Salt and Pepper

8. 8

   String: Lay down some string on some parchment paper we used 6 lengths and laid them about 2 inches apart. Lay the flattened turkey breast on top.

9. 9

   Bacon: Lay 200 g streaky bacon rashers on top off the turkey breast.

10. 10

    Stuff: Add a thin layer of stuffing in the centre to prevent it from falling out when rolling.

11. 11

    Roll the breast away from you into a tight, neat parcel.

12. 12

    Tie: Return the turkey skin on top of the rolled turkey breast. Tie the string up to keep the turkey roll together.

13. 13

    Lengthways: We added two more stings lengthways to help keep it neat.

14. 14

    Smother with the herb and garlic butter, and season with Salt and Pepper.

15. 15

    Tray: Place in a baking tray and loosely cover with foil.

16. 16

    Cooking Times: Place in the oven at 180℃ fan /200℃ cook for the following time depending on weight of the turkey + the stuffing:1.5 - 1.9kg - 1 hour 35 minutes2kg - 2.4kg - 1 hour 55 minutes (* This is the one we cooked.)2.5kg - 2.9kg - 2 hour 15 minutes3kg - 3.4kg - 2 hour 35 minutes3.5kg - 3.9kg - 2 hour 55 minutes4kg - 4.4kg - 3 hour 15 minutes4.5kg - 4.9kg - 3 hour 35 minutes5kg - 5.4kg - 3 hour 55 minutesTo work out the time yourself, it is 40 min per kg. Plus, an additional 20 minutes.

17. 17

    Baste: Remove the foil and baste the rolled turkey breast with oil or melted butter every hour during cooking.

18. 18

    Crisp: Keep the foil off for the final 30-40 minutes, to crisp up the skin.

19. 19

    Check: We have calculated the timing for you, but if you want to make sure the turkey is cooked you can use a meat thermometer inserted in the centre of the rolled breast, it should reach 74℃. Or check the juices run clear.

20. 20

    Rest: Place on a chopping board and cover loosely with foil. Let it rest for at least 30 minutes to allow the juices to redistribute throughout the meat, keeping it moist and flavourful. This resting time also makes it easier to slice neatly once it has cooled slightly, so resist the urge to cut into it to early, this step is essential for the best results.

21. 21

    --- Carving ---

22. 22

    Carve: Remove the strings. Slice the rolled breast into your desired thickness. We like to keep them quite thin.

23. 23

    Serve with all the usual roast dinner side dishes.