Turkey Roll with Orange, Bacon and Maple Stuffing

Ingredients

2.5 kg turkey breasts, joined, skin on

2 onions, quartered

2 carrots, chunked

Stuffing:

2c fresh chunky breadcrumbs

50g Westgold Salted Butter

1 onion, diced

6 rashes streaky bacon, chopped

1 tbsp rosemary, chopped

½ c dried cranberries

½ c hazelnuts, roasted & chopped

½ tsp ground cloves

zest of 1 orange

1 egg, beaten

Salt and pepper

Butter glaze:

25g Westgold Salted Butter

2 tbsp maple syrup

1 orange, juiced

Method

Preheat the oven to 200^oC.  Make the stuffing by melting the first measure of butter and cook the chopped onion for 5 minutes, then add the bacon and cook another 3 minutes. Set aside to cool.

Tip the onion and bacon mixture into a bowl and add the breadcrumbs, cloves, rosemary, cranberries, hazelnuts and zest and stir to combine.  Add the beaten egg and season.

Place ¾ of the stuffing mixture into the cavity between the turkey breasts and tie up tightly with cotton string. Place into a large roasting pan and spread the onion quarters and carrot chunks around the turkey.

Melt together the butter, maple syrup and orange juice and simmer for 5 minutes. Brush the butter glaze all over the turkey and season. Place in the hot oven for 25 minutes until the skin has started to brown. Turn down the heat to 180^oC and roast for around 45 minutes, glazing again halfway through the cooking process.

Test the turkey with a skewer to make sure the juices run clear. Remove from the oven and increase the temperature back to 200^oC.

Press the remaining stuffing on the top and return to the oven for 10 minutes to crisp. 

Remove from the oven and set aside to rest for 20 minutes. Slice into thick slices and serve with the pan juices.