Roast, Stuffed Turkey Breast

, from Issue #27. August, 2015
Photography by Aaron McLean.
Roast, Stuffed Turkey Breast

Just as impressive as a whole turkey, the tangy glaze is the finishing touch to this moist tender roast.

Serves: 8-10


1–1 1⁄2 kilogram whole (double) turkey breast, skin on

2 tablespoons olive oil
1⁄2 a small onion, finely chopped
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
1⁄4 cup finely chopped moist dried peaches
1⁄2 cup fresh, soft white breadcrumbs
100 grams pork or chicken mince
30 grams spicy or mild salami, very finely chopped
1 egg, lightly beaten
finely grated zest 1 lemon
1⁄4 cup finely chopped, stuffed green olives
1⁄4 cup chopped flat-leaf parsley
sea salt and freshly ground pepper

2 tablespoons orange marmalade or apricot jam
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard


Preheat the oven to 180 ̊C.

Stuffing: Heat the olive oil in a sauté pan and cook the onion, garlic and rosemary with a pinch of salt, until the onion is very tender. Transfer to a bowl and cool. Add all the remaining ingredients to the onions and combine well. Season generously.

Cut the turkey breast into two pieces if it is joined down the middle, but don’t trim off the little side pieces of skin and meat where the ‘oyster’ is. Place one breast, skin side down, on a lined baking tray. Season both breasts.

Spread the stuffing evenly, in a thick layer over the turkey breast on the tray. Lay the second breast, skin side up, on top, reversing it so the thick end is lying on top of the thinner end of the breast on the tray. Secure at intervals with kitchen string.

Glaze: Combine the ingredients in a bowl.

To cook: Brush the turkey with half the glaze and season. Roast for 25 minutes then brush with the remaining glaze. Roast for a further 20 minutes or until the turkey is cooked. Test with a skewer. When cooked, the juices will run clear. Transfer to a platter and rest, lightly covered, for 15 minutes.

To serve: Snip the string and carefully remove. Carve the turkey into thin slices and arrange on a platter. Serve the turkey hot or let it cool for a short time before serving.

The turkey can be stuffed and tied one day ahead. Cover and refrigerate but remove from the fridge 30 minutes before roasting.

Menu: Serve with the following:
Baked Artichoke and Parmesan Spread
Barbecued Crayfish and Clams with Flavoured Butters
Green Bean and Hazelnut Salad
Lime and Lemon Yoghurt Creams
Sbriciolona - Italian Spiced Orange Shortbread