https://westgold.com/
Difficulty
Easy
Prep time
30 minutes
Cook time
80-90 minutes
Serves
10-12
Ingredients
88 oz turkey breasts, joined, skin on
2 onions, quartered
2 carrots, chunked
Stuffing:
2c fresh chunky breadcrumbs
1.7 oz 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:
0.9 oz Westgold Salted Butter
2 tbsp maple syrup
1 orange, juiced
Method
Preheat the oven to 392°F. 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 180oC 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 392°F.
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.
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