The benefit of cooking just the breast is that this doesn’t take hours and hours in the oven. This is also a fabulous dish served cold, so if you know it’s going to be a scorcher on the 25th, you can prepare it the night before. That makes this a perfect meal for Summer Christmases, for a smaller group, or just for those who would prefer a faster cooking item.
- 2 large Turkey breasts (approx. 1kg)
- ¼ cup craisins (dried cranberries) – loosely chopped.
- Several sprigs of savoury (a long-leaved thyme we call za’atar in the middle east.), chopped
- 1 cup breadcrumbs
- 2 tbsp butter
- 100g brie, loosely chopped (remove rind if you are fussy)
- salt and pepper
- extra butter and oil for cooking.
- Preheat the oven to 170 C.
- Clean the turkey breasts of any fat or sinew, then butterfly so that the flesh is not thicker than 1cm at any point. Don’t freak out if you accidentally slice all the way through.
- Combine the rest of the ingredients in a bowl, rubbing in the butter and checking for seasoning. Add the brie at the end and stir through so it doesn’t get crushed.
- Arrange turkey pieces on a couple of strings placed on cling wrap, slightly overlapping, and as close to a rectangle in total shape as possible. Beat gently with a rolling pin to get the thickness even.
- Place approximately ½ cup of stuffing mix in a sausage shape at one end. Roll the turkey over, using the cling wrap to help you keep it tight and even (like rolling sushi). Rub a little butter into areas where the turkey is against other layers of meat rather than the stuffing. Tuck in any loose pieces and tie into a roll.
- Heat a pan on the stovetop with a little oil. Pan-fry the turkey until it is gently browned, then wrap in foil and transfer to an oven tin.
- Cook for approximately 35 minutes. It is cooked when the flesh is firm. If you prefer to test with a cooking thermometer, the stuffing should be at least 60°C
- Rest the turkey (in the foil) for at least 10 minutes.
- Can be served hot, with gravy, or cold with cranberry sauce and mustard.
- There will be plenty of juices in the foil after cooking – use these to glaze the meat, or you may wish to make a gravy by preparing a roux on the stove-top, then adding the juices and a dash of masala or port wine, salt and pepper.
This recipe is featured in “Christmas Sorted” an e-magazine created by me and fellow blogger Sally Prosser of mycustardpie.com. It is available free, by subscribing via the widget to the right, or for current subscribers, please email me directly on firstname.lastname@example.org