Roast Turkey Breast
Butter under the skin, a bulb of garlic in the pan and a hot start to seal it - all the Christmas without the whole bird, and it makes its own gravy.
Serves: 6
Prep time: 10 minutes
Cook time: 1 hour, plus resting
INGREDIENTS
1 boned turkey breast, at room temperature
3 tablespoons butter
4 sprigs thyme
1 garlic bulb, halved crossways
1/2 cup white wine
salt and pepper
1 tablespoon flour
1 cup chicken stock
METHOD
Preheat the oven to 230C.
Cut 2 tablespoons of the butter into chunks and insert under the turkey skin.
Place the turkey skin side up in a roasting pan with the thyme, garlic, wine, salt and pepper.
Roast at the high temperature for 15 minutes to seal the skin, then reduce the oven to 180C and roast for 30 minutes per kilogram. The internal temperature should reach 70C.
Rest in a warm place for 15 minutes.
In the roasting pan, melt the remaining butter and stir in the flour to form a smooth paste. Add the chicken stock and stir until you have a smooth rich gravy.
HINTS
Bring the turkey to room temperature before it goes in, or the outside dries out waiting for the middle to catch up.
70C is the number to trust. Turkey breast has nowhere to hide, so a thermometer beats the clock every time.
Rest it properly for 15 minutes before carving - that is also exactly how long the gravy takes.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: approximately 12600kJ (3010 calories)
Protein: 360g
Fat: 130g
Saturated fat: 52g
Carbohydrates: 14g
Sugars: 3g
Fibre: 1g
Sodium: 2200mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.