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