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Method

1. In a saucepan over medium heat, add butter and onions and saute till translucent. Stir through the couscous, apricots, currants, pistachios, chicken stock powder and add ¾ cups of boiling water. Stir to combine. Immediately cover and turn off heat and leave to stand for 5-10 minutes. Once liquid is fully absorbed, fluff with a fork, add parsley, season to taste and set aside to cool.

2. Preheat the oven to 180C. Lay turkey breast flat on a chopping board and place couscous stuffing down the centre of breast. Roll it up tightly and tie with kitchen string and season with salt and pepper.

3. In a large fry pan over medium high heat, drizzle some olive oil, and add the butter. When butter is foaming, place the rolled turkey skin side down. Cook on each side for 2-3 minutes or until brown, basting with the butter in the pan throughout.

4. Once browned, place the turkey on a baking tray. Cover with foil and cook for 1 hour. To check if it’s cooked insert a metal skewer in the centre, it should be very hot and the juices should run clear when removed.

5. Remove from the oven and transfer the turkey breast to a serving plate to rest covered with foil. Place the roasting tray over medium heat, deglaze with chicken stock and reduce by half. To thicken, in a small bowl mix butter and flour to form a paste. Gradually whisk in the paste a little at a time to the sauce, continue adding till you reach your desired thickness of gravy.

6. Remove string from turkey and slice. Serve with gravy

Ingredients

1.5-2kg turkey breast skin on, butterflied

50g butter

For the gravy

250ml chicken stock

1 tbsp butter softened

1 tbsp flour

For the stuffing

¾ cup (150g) couscous

50g butter

2 tsp chicken stock powder

⅓ cup parsley, chopped

50g dried apricots, chopped

20g currants

25g pistachios, chopped

½ onion, diced

Rolled Turkey Breast

0
(0)
  • 8 Serves
  • 20 minutes
  • 1 hours

A centerpiece for your Christmas feast! This is bound to impress your guests.

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Ingredients

1.5-2kg turkey breast skin on, butterflied
50g butter
For the gravy
250ml chicken stock
1 tbsp butter softened
1 tbsp flour
For the stuffing
¾ cup (150g) couscous
50g butter
2 tsp chicken stock powder
⅓ cup parsley, chopped
50g dried apricots, chopped
20g currants
25g pistachios, chopped
½ onion, diced

Method

  1. In a saucepan over medium heat, add butter and onions and saute till translucent. Stir through the couscous, apricots, currants, pistachios, chicken stock powder and add ¾ cups of boiling water. Stir to combine. Immediately cover and turn off heat and leave to stand for 5-10 minutes. Once liquid is fully absorbed, fluff with a fork, add parsley, season to taste and set aside to cool.
  2. Preheat the oven to 180C. Lay turkey breast flat on a chopping board and place couscous stuffing down the centre of breast. Roll it up tightly and tie with kitchen string and season with salt and pepper.
  3. In a large fry pan over medium high heat, drizzle some olive oil, and add the butter. When butter is foaming, place the rolled turkey skin side down. Cook on each side for 2-3 minutes or until brown, basting with the butter in the pan throughout.
  4. Once browned, place the turkey on a baking tray. Cover with foil and cook for 1 hour. To check if it’s cooked insert a metal skewer in the centre, it should be very hot and the juices should run clear when removed.
  5. Remove from the oven and transfer the turkey breast to a serving plate to rest covered with foil. Place the roasting tray over medium heat, deglaze with chicken stock and reduce by half. To thicken, in a small bowl mix butter and flour to form a paste. Gradually whisk in the paste a little at a time to the sauce, continue adding till you reach your desired thickness of gravy.
  6. Remove string from turkey and slice. Serve with gravy

Easy Swaps

As a stuffing use any dried fruit of your choice like cranberries, raisins, even prunes would go well with the turkey.

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