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Rolled Turkey Breast
A centerpiece for your Christmas feast! This is bound to impress your guests.
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Recipe - SUPA IGA Georges Hall
Metcash_RolledTurkey_Hero_Christmas-Com.jpg
Rolled Turkey Breast
Prep Time20 Minutes
Servings8
Cook Time60 Minutes
Ingredients
1.5-2kg turkey breast skin on, butterflied
50g butter
250ml chicken stock
1 tbsp butter softened
1 tbsp flour
¾ cup (150g) couscous
50g butter
2 tsp chicken stock powder
⅓ cup parsley, chopped
50g dried apricots, chopped
20g currants
25g pistachios, chopped
½ onion, diced
Directions
  1. In a saucepan over medium heat, add butter and onions and saute till translucent. Stir through the couscous, apricots, currants, pistachios, chicken stock powder and add ¾ cups of boiling water. Stir to combine. Immediately cover and turn off heat and leave to stand for 5-10 minutes. Once liquid is fully absorbed, fluff with a fork, add parsley, season to taste and set aside to cool.
  2. Preheat the oven to 180C. Lay turkey breast flat on a chopping board and place couscous stuffing down the centre of breast. Roll it up tightly and tie with kitchen string and season with salt and pepper.
  3. In a large fry pan over medium high heat, drizzle some olive oil, and add the butter. When butter is foaming, place the rolled turkey skin side down. Cook on each side for 2-3 minutes or until brown, basting with the butter in the pan throughout.
  4. Once browned, place the turkey on a baking tray. Cover with foil and cook for 1 hour. To check if it’s cooked insert a metal skewer in the centre, it should be very hot and the juices should run clear when removed.
  5. Remove from the oven and transfer the turkey breast to a serving plate to rest covered with foil. Place the roasting tray over medium heat, deglaze with chicken stock and reduce by half. To thicken, in a small bowl mix butter and flour to form a paste. Gradually whisk in the paste a little at a time to the sauce, continue adding till you reach your desired thickness of gravy.
  6. Remove string from turkey and slice. Serve with gravy
20 minutes
Prep Time
60 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1.5-2kg turkey breast skin on, butterflied
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Steggles Frozen Turkey Breast Roast, 2 Kilogram
$36.00$18.00/kg
50g butter
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Western Star Original Butter Block, 500 Gram
$6.50$1.30/100g
250ml chicken stock
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Campbell's Real Chicken Stock, 250 Millilitre
$1.65$0.66/100ml
1 tbsp butter softened
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Western Star Original Butter Block, 500 Gram
$6.50$1.30/100g
1 tbsp flour
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White Wings Plain Wholemeal Flour, 1 Kilogram
$3.10$3.10/kg
¾ cup (150g) couscous
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San Remo CousCous, 500 Gram
$2.80$0.56/100g
50g butter
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Western Star Original Butter Block, 500 Gram
$6.50$1.30/100g
2 tsp chicken stock powder
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Continental Chicken Stock Powder, 130 Gram
$2.99$2.30/100g
⅓ cup parsley, chopped
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Curly Parsley, 1 Each
$3.49
50g dried apricots, chopped
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The Market Grocer Dried Apricots, 500 Gram
Special
$6.49 was $7.29$1.30/100g
20g currants
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Sunbeam Currants, 300 Gram
$4.90$1.63/100g
25g pistachios, chopped
Not Available
½ onion, diced
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Onion Red, 200 Gram
$0.80 avg/ea$4.00/kg

Directions

  1. In a saucepan over medium heat, add butter and onions and saute till translucent. Stir through the couscous, apricots, currants, pistachios, chicken stock powder and add ¾ cups of boiling water. Stir to combine. Immediately cover and turn off heat and leave to stand for 5-10 minutes. Once liquid is fully absorbed, fluff with a fork, add parsley, season to taste and set aside to cool.
  2. Preheat the oven to 180C. Lay turkey breast flat on a chopping board and place couscous stuffing down the centre of breast. Roll it up tightly and tie with kitchen string and season with salt and pepper.
  3. In a large fry pan over medium high heat, drizzle some olive oil, and add the butter. When butter is foaming, place the rolled turkey skin side down. Cook on each side for 2-3 minutes or until brown, basting with the butter in the pan throughout.
  4. Once browned, place the turkey on a baking tray. Cover with foil and cook for 1 hour. To check if it’s cooked insert a metal skewer in the centre, it should be very hot and the juices should run clear when removed.
  5. Remove from the oven and transfer the turkey breast to a serving plate to rest covered with foil. Place the roasting tray over medium heat, deglaze with chicken stock and reduce by half. To thicken, in a small bowl mix butter and flour to form a paste. Gradually whisk in the paste a little at a time to the sauce, continue adding till you reach your desired thickness of gravy.
  6. Remove string from turkey and slice. Serve with gravy