Serves

Eight

Prep Time

60 mins

Cook Time

1 Hr

Difficulty

Moderate

  • Ingredients

  • 1 boneless turkey breast, 1 – 2 kg (2 – 3 pounds)

  • 450g (1 pound) pork mince, not too lean

  • 1 large brown onion, finely chopped

  • 4 cloves oven roasted garlic

  • 3 tablespoons parsley, finely chopped

  • 2 tablespoons dukkah

  • Few sprigs fresh thyme

  • 2 tablespoons duck fat

  • 3 rashers bacon, finely diced

  • 1 teaspoon grated lemon zest

  • Sea salt flakes and fresh ground black pepper

  • 70g (2.4 oz) butter

  • piece of cheesecloth and twine for rolling

Comments

Turkey breast is easy to work with because it is so large. Wrapped in cheesecloth, smeared with butter keeps it moist and succulent. The idea is to butterfly the breast and thin it out with a meat mallet so you have a large piece to work with.

Pairs well with …..

Baked veges and gravy or Halloumi and Pomegranate Salad

Hints and tips:

You will have enough seasoning for 2 turkey breasts, if needed. Just double the amount of butter and cheesecloth.

Using your fingers, gently remove the skin from the turkey breast and set aside.

Cut the turkey length ways through the middle starting at the thickest part,  but not all the way through. The two sides should open like a book, lay flat but still connected.

Place the turkey between 2 pieces of plastic wrap and flatten with a mallet until an even thickness of approximately 1 ½ cm (½ inch).

For the seasoning: Heat the duck fat in a small fry pan and saute the onion and thyme on medium heat for 5 minutes, until onion is translucent. Add the bacon and mashed, roasted garlic, cook for another 3 minutes, remove from heat and allow to cool. Remove the thyme sprigs and combine with pork, parsley, dukkah and lemon zest.

Season the turkey breast with salt and pepper. Spread the pork mixture over the turkey, leaving about ½ an inch from the edges. Roll the turkey into a log, similar to rolling a sandwich wrap, tucking in the sides. Place the reserved skin over the seam (the join of the roll) and wrap up in the cheesecloth. Secure the ends with cooking twine and tie 2 extra pieces of twine around the middle of the roll, at evenly spaced intervals.

Smear the butter over the cheesecloth and bake at 200C (400F) for 50 minutes. Insert a meat thermometer, the internal temperature needs to reach 69C (155F). Allow to rest for 10 minutes, the internal temperature should rise to approximately 74C (165F).

Cut the twine and remove the cheesecloth. Slice and serve with baked vegetables and gravy.

Note: Pure cotton cheesecloth can be found in home wares and kitchen stores. You will need a piece approximately 50cm x 50cm (19″ x 19″).