Have you ever tried to debone and flatten out a turkey breast? It’s quite an ordeal.
Do you know what’s a better idea? Make good friends with your butcher and ask that lovely man (or woman) to do it for you. Let those experts with their super sharp knives help you out. Work smarter, not harder people! That’s what I did.
So I’m going to go ahead and give a big public shoutout to Ashley and the team at Quality Meats Alstonville for their hard work on my lovely bird. Gobble gobble. They deboned the breast and flattened it out with a big meat mallet so that all I had to do was lay her on my kitchen bench and stuff and roll her.
Minds out of the gutter please readers! This is still a turkey we are talking about!
I wanted to do something a bit different from the usual bread stuffing, because it is just so played out, don’t you think?
Couscous is a fresh new take on stuffing, and actually holds together beautifully once it steams inside and mingles with the turkey juices.
Flavoured with craisins, pine nuts, onions and sage, it is the perfect accompaniment without overpowering the delicious taste of the turkey.
To make even more special I rubbed it all over with a mix of butter, olive oil and honey so that the skin turned a beautiful shade of dark brown (the honey does that). It’s a lovely contrast to the white meat when sliced. See pic below.
Are you friends with your butcher? Can you deviate from traditional recipes when making festive food? I love to, but my mum usually doesn’t! Saying that she is going to be trying one new side dish and one new dessert this year. Who says you can’t teach an old dog new tricks? (No offence Mum!).
Rolled turkey breast with cranberry couscous stuffing
- 3kg double turkey breast, fresh or frozen
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons butter
- 2 brown onions, finely diced
- 190g (1 cup) dry couscous
- 250ml (1 cup) Ocean Spray Grape Cranberry juice
- 72g (1/2 cup) Ocean Spray Craisins
- 30g (1/4 cup) pine nuts, toasted
- 2 tablespoons sage leaves, roughly chopped
- 1 teaspoon lemon zest
- 2 eggs, lightly beaten
1. If the turkey is frozen, defrost in the fridge overnight. If fresh (or once defrosted) lay the turkey breast skin side down on a sheet of baking paper. Top with another sheet of baking paper and pound with a large meat mallet or clean hammer until about 3cm thick. It’s much easier if you ask your butcher to do this for you! Set aside. Heat the oven to 200C.
2. To make the stuffing, place the couscous into a large mixing bowl and pour in the grape cranberry juice. Allow to sit while you prepare the onions. Melt the butter in a small fry pan and add the diced onions. Cook over medium heat for 5 minutes until softened but not browned.
3. Add the onions to the couscous along with the craisins, pine nuts, sage, lemon zest and beaten eggs. Season with salt and pepper and mix to combine well.
4. Spread the stuffing all over the turkey breast, leaving a 2cm border around the edge. Roll up tightly from the shortest side. Tie with unwaxed kitchen string at 4cm intervals and then once lengthways to secure it firmly.
5. Mix together the butter, olive oil and honey in a small bowl then rub all over the rolled turkey. Transfer to a roasting rack set inside a deep roasting tray and pour two cups of water to cover the bottom.
6. Roast for 1 hour until golden brown then cover loosely and top up the water if it has run dry. Roast for a further 50-60 minutes or until the juices run clear when pierced at the thickest part. Allow to rest for 15-20 minutes before snipping off the kitchen string. Slice thickly and serve with your favourite side dishes.
Fig & Cherry was commissioned by Ocean Spray Australia to develop this sponsored recipe using their Grape Cranberry Juice product.
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