Roast Turkey Breast & Stuffing

Method

1. Place the turkey breast, skin side down on a chopping board. Butterfly the thicker part of the breast and then gently flatten with a meat mallet so that the breast thickness is the same all over. Set aside.
2. Place the breadcrumbs, lemon thyme, parsley, lemon zest and onion mixture into a large bowl and mix together well. Stir through just enough extra virgin olive oil to bring the stuffing together. Season to taste with sea salt and freshly cracked black pepper.
3. Preheat a fan-forced oven to 180°C.
4. Place the turkey breast on a chopping board, skin side down. Spoon the stuffing down the centre of the breast. Lift 1 side over the stuffing, then roll over so that the stuffing is now contained within the breast. Using butchers’ twine, truss the breast at 2 cm intervals along the length to secure it into a compact roll.
5. Place the turkey breast onto a large, lined baking tray, brush with olive oil and season with sea salt. Place into the pre-heated oven and roast for 1 hour 30 minutes or until the centre reaches 62°C on a meat thermometer.
6. Remove from the oven and allow to rest for 10 minutes.
7. To serve, slice into thick slices and serve with pan juices.

1. To make the stuffing, heat the butter and olive oil in a non-stick frying pan over medium-high heat. Add the onion, garlic and pancetta, then reduce the heat to low and cook for 10 minutes or until caramelised. Add the rosemary and cook for a further 2–3 minutes, then remove from the heat.

1. Find Barossa Fine Foods pancetta in Woolworths, select independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.
2. Find Barossa Fine Foods turkey breast in Woolworths, select independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.