Stuffed Turkey Breast

0 from 0 votes
Recipe by Naomi Sherman
Servings

6

servings
Net Carbs

2.5

grams

Here in Australia, whole turkeys aren’t really commonplace on our Christmas table.
I know that a lot of my fellow Aussies prefer seafood for their festive lunch but I like to stay a bit more traditional.
We have this rolled turkey breast every year, and I usually make a second one to either pop in the freezer for easy dinners over the holiday, or to take to my Mum’s for our traditional Boxing Day Leftovers Lunch.

Now, originally this turkey was stiffed with a delicious Jamie Oliver stuffing recipe but our tastes have changed in the last decade or so that I’ve been making it and these days I stuff it with whatever takes my fancy at the time.
This year I had a jar of Beetroot and Pepperberry Relish that I had made so I combined that with the fresh green of spinach and the yummy crunch of pistachios.
The beetroot tastes amazing but is probably a bit messier looking than I would like.

Cranberry sauce would be divine if that fits your eating preferences.
Basically, you can stuff your turkey with whatever you like and the process will remain the same.
Just remember to adjust your nutritional calculations accordingly.

Merry Christmas, all of you.
Enjoy!

Ingredients

  • 1 kg turkey breasts (2)

  • 170 grams prosciutto

  • 25 grams baby spinach

  • 1/2 cup pistachios, roughly chopped

  • 1/4 cup beetroot relish/cranberry sauce

  • 125 grams butter, softened

  • salt and pepper

  • butcher’s twine

Directions

  • Pre-heat your oven to 200⁰ C, fan-forced
  • Very carefully, slide your fingers between the skin of the turkey and the breast meat until the skin is completely removed.
  • Sit the skin to one side, because you will need it later.
  • Place the turkey breasts in-between two sheets of baking paper or cling wrap and pound until they are about 1.5 cm thick. (the thinner you can get them, the easier it will be to roll)
  • Lay out a large sheet of baking paper or cling wrap and lay the slices of prosciutto on it, overlapping them to fit the width of the turkey.
  • Season the turkey breasts with salt and pepper and then place them on top of the prosciutto, arranging them so as to form a large rectangular shape.
  • Lay the spinach leaves out in an even layer over the turkey and then spoon the relish over the top.
  • Sprinkle with pistachios.
  • Starting at the short end and using the paper as a guide, start to roll the turkey up into a firm roll.
  • Sit it seam side down while you prepare the skin.
  • Spread the skin out in a single layer. You won’t have enough to cover the whole roast, but that’s okay.
  • Very carefully, sit the roast, seam side down, on top of the skin and then gently roll it over.
  • The idea is that the skin covers the seam and helps to keep it sealed.
  • Using your butcher’s twine, tie the roast in even intervals to keep it in shape.
  • Take half of the butter and rub it all over the roast.
  • Melt the other half in a pot over low heat for basting.
  • Place the roast on a rack in a deep pan and pour 1 cup of hot water into the bottom of the pan; this will help keep your turkey super moist.
  • Bake the turkey for 20 minutes, baste with melted butter and then lower the oven temperature to 180⁰ C.
  • Bake the turkey for a further 30 minutes, basting in the middle and then test for doneness.
  • Turkey is done when a meat thermometer reads 75⁰ C when inserted in the centre.
  • You can also insert a skewer and see if the juices run clear, but this can be tricky if you used beetroot in the filling.
  • Once your turkey is cooked, remove it from the oven and rest it for at least 10 minutes before carving.