- butter, for greasing
- 20 rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
- 3kg 6lbs 8oz butterflied turkeys breast
For the stuffing
- 25g butter
- 1 tbsp olive oil
- 2 large onions, halved and sliced
- 140g pack pancetta cubes or bacon lardons
- 50g pine nuts
- 4 garlic cloves, chopped
- 25g pack sage, leaves only, roughly chopped
- zest 2 lemons
- 2 x 20g/1oz packs flat-leaf parsley, roughly chopped
- 100g coarse white breadcrumbs
- 1 egg, beaten
For the gravy
- 300ml dry white wine
- 300ml chicken stock
- 142ml pot double cream
- handful flat-leaf parsley, roughly chopped
Method
- First prepare the stuffing. Heat the butter and oil in a large
frying pan, then soften the onion without colouring for 10 mins. Tip
into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until
golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1
min more until fragrant and the pine nuts are starting to brown. Stir in
the chopped parsley. Tip into the bowl with the onions, then bind with
the crumbs, egg and seasoning.
- Butter and season a sheet of turkey foil or use 2 sheets of foil
crimped together to make a sheet about 50 x 60cm. Lay five long pieces
of string over the foil like rungs of a ladder, ready to tie the breast
together. Arrange the pancetta or bacon in a lattice over the middle of
the foil, on top of the string.
- Open out the butterflied breast, skin-side down, and slash each
side several times. Cover with cling film and bash with a rolling pin
until the meat is about 5cm thick all over. Trim the sides so that you
have a roughly rectangular shape (but be careful not to cut the skin).
Lift onto the pancetta, then fill any gaps with the trimmings. Season,
then press the stuffing along the middle of the joint. Pull up the sides
at one end, tucking in the short end, then tie the string tightly so
that the
stuffing is encased. Repeat with all the strings. Wrap up tightly in the
foil, then turn the roll over so that the pancetta is on the top. Can
be left in the fridge for up to 2 days.
- Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin
and roast for 40 mins per kg or until a skewer inserted into the middle
comes out very hot and the juices run clear. Unwrap for the last 10 mins
of cooking.
- Lift the joint onto a board and leave to rest, covered, for at
least 10 mins. For the gravy, heat the tin on the hob, then splash in
the wine and any juices. Reduce by half, then add the stock and repeat.
Pour in the cream and bubble to a slightly reduced sauce. Season to
taste, then stir in the parsley.
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