Boned and rolled turkey breast

April 2021

1 cinnamon quill
1/2 cup (125ml) maple syrup
2kg boned turkey breast
50g unsalted bu er, melted
1 tbs plain flour
1 cup (250ml) white wine
300ml chicken stock
Watercress sprigs and mustard fruits (both optional), to serve 

Stuffing
100g unsalted butter, chopped

1 onion, finely chopped
1 cup chopped flat‐leaf parsley leaves
10 sage leaves, finely chopped, plus extra fried leaves to serve 21/2 cups (175g) fresh breadcrumbs
2/3 cup (100g) craisins
1 tbs plain flour 

  1. Preheat the oven to 190°C. For stuffing, melt bu er in a frypan over medium heat. Cook onion, s rring, for 2‐3 minutes un l so ened. Combine with remaining stuffing ingredients. Season and set aside to cool.

  2. Place orange juice, cinnamon and maple in a small pan over medium heat. Bring to a simmer, then cook for 10 minutes or un l reduced by half. Set aside.

  3. Using a rolling pin, flatten turkey between two sheets of baking paper un l 2cm thick. Season. Place stuffing along one edge. Roll turkey breast tightly to form a log shape. Tie in 5cm intervals with kitchen string. Brush turkey with bu er and season. Place in a roasting pan and cover with foil. Roast, basting every 15 minutes with maple mixture, for 1 hour, then remove foil and roast for a further 20 minutes or un l golden and cooked through. Remove turkey from pan and rest, loosely covered with foil, for 10 minutes.

  4. Return roasting pan over medium heat. Cook flour, stirring, for 1‐2 minutes un l golden. S r through wine and stock, then cook for a further 3‐4 minutes un l jus is slightly thickened. Strain into a jug.

  5. Slice the turkey and serve with fried sage, watercress and mustard fruits, if using, and jus on the side.