Stuffed turkey breast enough for six gobblers

DEBONED, STUFFED TURKEY BREAST

DEBONED, STUFFED TURKEY BREAST

Instead of doing a whole roast, use just the breast and stuff it with all sorts of delicious things to keep it moist.

METHOD:

Prepare the stuffing: In a medium pan, heat the oil and sauté the garlic, onions, cranberries and sage over a low heat until soft. Drain any liquid.

Butterfly the turkey breasts and flatten to 2cm thick. Scatter the filling mixture over the turkey.

Sprinkle with salt, pepper and Parmesan. Press lightly.

Starting at one short end, roll into a cylinder. Tie with kitchen string at 5cm intervals. Season all over with salt and coat well with oil.

Prepare the braai or preheat the oven to 190C. Grease a roasting dish with oil, then place the turkey roll on the prepared pan or over the coals.

Add scant amounts of hot water if the pan juices start to brown too deeply (if roasting in the oven).

Cook for about one hour, or until an instant-reading thermometer inserted in the centre registers 74C.

Remove to a cutting board.

Allow to stand until the internal temperature rises to 79-80C, before removing string and slicing.

SERVES: Six

Picture and recipe courtesy of Avocado magazine. To subscribe, contact 011-280-5420