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  1. Home
  2. Food

Your easy step-by-step guide to turkey breast with stuffing

Making your own stuffing is super fast - and it looks impressive! - by Rebecca Lowrey Boyd
  • 17 Dec 2019
Your easy step-by-step guide to turkey breast with stuffing
Prep: 30 Minutes - Cook: 100 Minutes - Serves 8-12
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Ingredients

2kg double turkey breast, boned, skin on (see Cook's tip, below)

Sea-salt flakes and freshly ground black pepper, to season

50g butter, chopped, at room temperature

2 Tbsp thyme leaves, plus extra to garnish

12 eschalots, tops trimmed, peeled

2 bunches red seedless grapes

60ml Australian Tawny

Festive stuffing

1 Tbsp extra virgin olive oil

25g butter, chopped

1 red onion, finely diced

1½ cups breadcrumbs made from day-old sourdough

⅓ cup dried cranberries

2 Tbsp pistachios, finely chopped

2 Tbsp almonds, finely chopped

2 Tbsp fresh thyme leaves

1 free-range egg

Finely grated zest of 1 orange

Finely grated zest of 1 lemon

Sea-salt flakes and freshly ground black pepper, to season

Method

  1. To make stuffing, heat oil, butter and onion in a frying pan over medium heat. Cook, stirring, for 5 minutes or until onion is soft. Transfer onion mixture to a large bowl. Add remaining ingredients and mix well. 

  2. Put turkey breast, skin side down, on a large sheet of plastic wrap.

  3. Use a knife to carefully make a slit on both breasts, at the thickest end, without cutting all the way through and then fold meat out to butterfly. Season. 

    Step @stepIndex

    Step 3   

  4. Form stuffing into a log and put lengthways down centre of the turkey, between breasts. 

    Step @stepIndex

    Step 4   

  5. Roll turkey up tightly to enclose stuffing. Form a log, tucking in skin and fat at ends, using plastic wrap to help you. Freeze for 1 hour. This will help to keep its shape. You can also refrigerate overnight at this point if desired.

    Step @stepIndex

    Step 5   

  6. Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Line a large roasting tray with baking paper. 

  7. Remove plastic and secure turkey firmly with kitchen twine, at 3cm intervals, then tie a final piece of string lengthways around the roast. 

    Step @stepIndex

    Step 7   

  8. Rub butter into skin. Scatter turkey with thyme, then season. Transfer to prepared tray. Pour 60ml of water into base of tray. 

  9. Roast for 20 minutes. Reduce oven to 170 degrees C fan-forced (190 degrees C conventional), add eschalots to tray and roast for a further 1 hour, basting turkey and eschalots with tray juices. Cook until juices from the turkey run clear when tested with a skewer or internal temperature reaches 74 degrees C.

  10. Remove turkey from oven and set aside on a chopping board covered loosely with foil. Increase oven to 200 degrees C fan-forced (220 degrees C conventional), add grapes and Tawny to oven tray with eschalots and gently toss to coat in tray juices, then bake for 15 minutes or until grapes have blistered.

  11. Arrange turkey on a wooden serving board with grapes and eschalots. Drizzle tray juices over the top, then garnish with extra thyme. Serve. 

COOK'S TIP

You can order a double turkey breast from the butcher or your local poultry shop. A double turkey breast is essentially a turkey buffe that has been de-boned. If you're feeling adventurous, you could de-bone it yourself. It's important to keep the two breasts and skin attached for easy stuffing and rolling. 

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Rebecca Lowrey Boyd
Rebecca is the Digital Managing Editor of Better Homes and Gardens.

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