A 1.5kg turkey breast fillet will give you between 12 and 16 slices, depending on how thickly you carve them.
- 1 turkey breast fillet, skin on, about 1.5kg
- 500ml, approx. chicken stock
- Turkey stuffing, recipe follows
- Salt and pepper
- Olive oil
A 1.5kg turkey breast fillet should yield about 14 generous slices
1. Preheat oven to 180C
2. Carefully cut a pocket on the underside of the turkey breast fillet, beginning underneath the tenderloin and continuing the length of the fillet, about 2cm deep, opening the fillet out. Season generously with salt and pepper.
3. Spoon the cooled stuffing into the the opening you have created. You can secure the opening with skewers at this stage, while you tie the fillet at intervals with kitchen twine. Remove the skewers before roasting.
4. Rub the entire breast with olive oil and season with sea salt. As the turkey will only be in the oven for a relatively short time, it needs to be seared first on all sides to give it a lovely golden brown colour.
5. Heat a non-stick pan over medium heat and sear the rolled breast fillet on all sides till browned. This can be done a couple of hours before final cooking.
6. Transfer to a rack in a roasting dish, a disposable foil dish is ideal. Pour stock into pan. Cover well with oiled foil, and roast for 40 minutes, for a 1.5kg fillet.
Cranberry and Pistachio Stuffing
- 100g dried cranberries
- 1/4 cup Port
- 1 small onion, finely diced
- 1 clove garlic, crushed
- 3/4 cup fresh white breadcrumbs
- 100g pistachios, dry roasted, chopped
- chopped fresh parsley or thyme
- grated rind of 1 orange
- 1 egg
- salt & pepper
1. Soak the cranberries overnight in Port.
2. Saute the onion and garlic in a little olive oil, with a good pinch of salt, stirring occasionally, for about 5 minutes until soft. Cool.
3. Combine the soaked cranberries, onion and garlic mix, pistachios, breadcrumbs, egg, orange rind, herbs, salt and pepper in a bowl and mix well.
Red Currant Sauce
- 1 litre chicken stock
- 3/4 cup Port
- 100g red currant jelly
- 1 tbs potato flour for thickening the sauce
1. Bring the chicken stock to a high simmer and reduce by 1/3rd.
2. Add the redcurrant jelly and Port and reduce by 1/4. Season well with salt and pepper.
3. Now add the skimmed pan juices from the turkey roasting dish.
4. To thicken the sauce, dissolve a heaped tablespoon of potato flour in cold water and add to the simmering sauce. Stir well.