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christmas

Roast Rolled Turkey Breast with Cranberry & Sage Stuffing

Easy carve option with plenty of next day leftovers!

180 8
Roast Rolled Turkey Breast with Cranberry & Sage Stuffing | DonalSkehan.com, Easy carve option with plenty of next day leftovers!

christmas

Roast Rolled Turkey Breast with Cranberry & Sage Stuffing

Easy carve option with plenty of next day leftovers!

Monday, December 22, 2014

For the turkey:

3kg turkey breast, skin on

50g softened butter

Juice of 1 orange

5 tbsp maple syrup

Sea salt and ground black pepper

For the stuffing:

100g butter

1 onion, finely chopped

2 tbsp chopped fresh Italian parsley

1 tbsp chopped fresh sage leave

200g breadcrumbs

100g dried cranberries, finely chopped

Sea salt and pepper

For the gravy:

250ml white wine

250ml chicken stock

1 tbsp plain flour (optional)

 

Frying pan

Mixing bowl

Roasting tin

Chopping board

Rolling pin

Small saucepan

 

180 mins
Serves 8

For an easier to carve option this Christmas day, try this rolled turkey breast, which is stuffed with a sweet and aromatic stuffing. I love the combination of maple & orange spiked with the cranberries, but you can easily adapt this with your own favourite flavours.

 

To make the stuffing, heat a frying pan over a medium heat and melt the butter. Add in the onion and fry gently for 6 minutes until completely softened. Place the rest of the stuffing ingredients in a mixing bowl and add the cooked onion. Season with sea salt and ground black pepper and mix until completely combined. Set aside.
Preheat the oven to 200°C/400°F/Gas mark 6. Butterfly the turkey breast or ask your butcher to do it for you. Lay it flat on a chopping board and cover with cling film then using a rolling pin bash it out a little so that the thickness of the meat is even all over. Pile on the stuffing down the centre and then carefully, tightly roll it up and then using kitchen string tie it in 2.5cm intervals. Place the stuffed and tied breast in a roasting tin. Rub all over with softened butter and season with sea salt and ground black pepper. Cover with tin foil and roast the turkey breast in the middle shelf of the oven for 2 hours ( I follow the 40 minutes per kg rule of thumb).
Whisk together the orange juice and maple syrup and pour a little over the bird every now and then to baste. Check that it’s cooked by inserting a metal skewer to the centre to see that the skewer is very hot and the juices run clear when removed. Save half the mix to add to the gravy.
Place the turkey on a chopping board with deep grooves and cover with tin foil. Place the roasting tin over a medium heat and whisk in the white wine to deglaze the tin, scraping the bottom with a wooden spoon. Add in the chicken stock and reduce by half. If you want a thicker sauce, add three tablespoons of the gravy liquid to a small bowl and whisk together with 1 tablespoon of plain flour. When you have a smooth mixture whisk this back into the gravy and bubble away until it reduces the desired thickness. Season with sea salt and ground black pepper.
Strain into a small saucepan and whisk in the remaining maple syrup mixture. Bring to a steady simmer until it reduces a little. Slice up the turkey and serve with the warm gravy and the Christmas sides of your choice.
180 mins
Serves 8

Ingredients

For the turkey:

3kg turkey breast, skin on

50g softened butter

Juice of 1 orange

5 tbsp maple syrup

Sea salt and ground black pepper

For the stuffing:

100g butter

1 onion, finely chopped

2 tbsp chopped fresh Italian parsley

1 tbsp chopped fresh sage leave

200g breadcrumbs

100g dried cranberries, finely chopped

Sea salt and pepper

For the gravy:

250ml white wine

250ml chicken stock

1 tbsp plain flour (optional)

 

You'll Need

Frying pan

Mixing bowl

Roasting tin

Chopping board

Rolling pin

Small saucepan

 

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  • http://www.donalskehan.com/ Donal Skehan

    Delighted you tried it and that it was a success! I’ll have a look at the foil instructions! Thanks for pointing it out. :)

  • Susan O’Reilly Avery

    I’m wondering what other kind of gravy I might be able to make with this as we can’t have spriits in the house.

    • http://www.donalskehan.com/ Donal Skehan

      Just substitute the wine with chicken or veg stock. :)

  • http://www.donalskehan.com/ Donal Skehan

    Sorry just seeing this now! Hope you got on ok! :)

  • http://www.donalskehan.com/ Donal Skehan

    Amended the recipe. Sorry about that!

  • http://www.donalskehan.com/ Donal Skehan

    Sorry it was meant to say 120 mins not 1 hour 20 mins. I’ve edited the recipe now. Thanks for pointing out. :)