Roast Rolled Turkey Breast with Cranberry & Sage Stuffing

INGREDIENTS

For the Turkey

• 1.8 kg Dunnes Stores turkey breast, skin on
• 50g softened butter
• Sea salt and ground black pepper

For the Stuffing

• 100g butter
• 1 onion, finely chopped
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh sage leaves
• 200g breadcrumbs
• 100g dried cranberries, finely chopped
• Sea salt and pepper

For the Gravy

• 250ml white wine
• 250ml chicken stock
• 1 tbsp plain flour (optional)

METHOD

1. To make the stuffing, heat a frying pan over a medium heat and melt the butter. Add in the onion and fry gently for 6 minutes until completely softened. Place the rest of the stuffing ingredients in a mixing bowl and add the cooked onion. Season with sea salt and ground black pepper and mix until completely combined. Set aside.
2. Preheat the oven to 200°C/400°F/Gas Mark 6. Butterfly the turkey breast or ask your butcher to do it for you. Lay it flat on a chopping board and cover with cling film then using a rolling pin gently flatten it a little so that the thickness of the meat is even all over. Pile on the stuffing down the centre and then carefully, tightly roll it up and then using kitchen string tie it in 2.5cm intervals.
3. Place the stuffed and tied breast in a roasting tin. Rub all over with softened butter and season with sea salt and ground black pepper. Cover with tin foil and roast the turkey breast on the middle shelf of the oven for 2 hours (I follow the 40 minutes per kg rule of thumb).
4. Check that it’s cooked by inserting a metal skewer to the centre to see that the skewer is very hot and the juices run clear when removed.
5. Place the turkey on a chopping board with deep grooves and cover with tin foil. Place the roasting tin over a medium heat and whisk in the white wine to deglaze the tin, scraping the bottom with a wooden spoon. Add the chicken stock and reduce by half. If you want a thicker sauce, add three tablespoons of the gravy liquid to a small bowl and whisk together with one tablespoon of plain flour. When you have a smooth mixture, whisk this back into the gravy and bubble away until it reduces the desired thickness. Season with sea salt and ground black pepper.
6. Strain into a small saucepan and bring to a steady simmer and cook until the gravy has reduced slightly. Slice up the turkey and serve with the warm gravy and the Christmas sides of your choice.