Allow 40 minutes of cooking time per kilo of turkey
Ingredients Checklist
1 x 2.5kg turkey breast roll
2 tbsp butter
2 tbsp olive oil
Sea salt flakes and cracked black pepper
FOR THE STUFFING
1 cup couscous
1 cup boiling water
2 tbsp butter
1 brown onion, finely chopped
3 garlic cloves, crushed
Zest of 2 lemons
2 tbsp thyme leaves
1 tbsp ground cumin
½ cup dried cranberries
½ cup pistachio kernels, roughly chopped
½ cup chopped parsley
2 eggs, lightly beaten
Salt and pepper to taste
CRANBERRY SAUCE
1 x 275g whole berry cranberry sauce
Zest and juice of 1 orange
1 tbsp honey
Instructions
To make the stuffing, place couscous in a large bowl. Pour over boiling water and stir with a fork. Cover and set aside for 10minutes until liquid is absorbed. Using a fork fluff up the couscous.
Meanwhile, melt the butter in a pan, add onion, garlic, lemon zest, thyme and cumin. Cook gently, stirring until the onion softens. Season with salt and pepper. Remove from heat to cool.
Stir onion mixture, cranberries, pistachios and parsley into the couscous. Stir to combine with a fork, and then mix in the eggs.
Lay the turkey breast skin side down and open out. You may need to butterfly the meat to allow for rolling. Spread the prepared stuffing over the meat and roll to expose the skin on the top of the roll. Tie with butchers twine at intervals to form a tight roll.
Line a baking tray with baking paper; sit the prepared turkey roll onto the paper.
Spread the skin with butter, drizzle with olive oil and season with sea salt flakes and cracked pepper. This can bed one ahead of time and placed in the refrigerator ready to cook.
To cook the turkey roll, preheat oven to 180°C. Cover the breast with foil, place into oven and roast for 1½ hours. Check at 1 hour, uncover to brown the skin.
Using a meat thermometer, check internal temperature, its ready when 72°C internal is reached.
When turkey breast is cooked remove from oven, loosely cover and allow to rest for 20-30 minutes before slicing and serving.
For the cranberry sauce place ingredients in a saucepan and heat gently.
Remove string from the turkey and cut across the grain into 1-2cm slices. Arrange on serving platter and serve with cranberry sauce.
