Turkey is a dinner favourite all over the world. Here is a fantastic, easy-to-whip-up recipe that will give you beautifully juicy, fresh, and delicate turkey breast full of flavour.
Serves – 6
- 150g unsalted butter, plus extra to grease
- 12 fresh bay leaves
- 6 slices sourdough, crusts removed, torn
- 2 onion, chopped
- 1 tbs finely grated lemon zest
- 1 tbs chopped thyme leaves
- 1/3 cup flat-leaf parsley leaves
- 5 sage leaves, chopped
- 3 garlic cloves, chopped
- 1.5-2kg turkey breast with skin and wing bone attached
- Preheat the oven to 180°C and grease a large baking dish. Place the butter and 6 bay leaves in a small pan over medium heat, until melted. Set aside.
- Mix bread, onion, zest, herbs, and garlic in a food processor until combined. Season well, then add half the melted butter (reserving the bay leaves in the pan) and pulse until you have a coarse paste. Set aside to cool.
- Carefully slide your fingers underneath turkey skin to form a pocket, taking care not to tear the skin. Gently spread the stuffing mixture between skin and meat, then secure in 4 or 5 places with kitchen string.
- Lay remaining bay leaves in the baking dish and place turkey on top. Brush with some bay butter and season well.
- Roast for 25 minutes, then baste with remaining butter.
- Bake for a further 35-40 minutes until golden and juices run clear.
- Loosely cover with foil and rest for 15 minutes, then thickly slice and serve.