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Herb-roasted turkey breast

Name: Herb-roasted turkey breast
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 8
Ingredients: 150g unsalted butter, plus extra to grease; 12 fresh bay leaves; 4 slices sourdough crusts, removed and torn apart; 1 onion, chopped; 1 tablespoon finely grated lemon zest; 1 tablespoon chopped thyme leaves; 1/3 cup flat-leaf parsley leaves; 6 sage leaves, chopped; 2 garlic cloves, chopped; 1.5-2kg turkey breast with skin and wingbone attached (see note)

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40m

1h 10m

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This year's turkey is a simple affair, with the stuffing spread under the skin to keep the delicate meat juicy.

150g unsalted butter, plus extra to grease
12 fresh bay leaves
4 slices sourdough crusts, removed and torn apart
1 onion, chopped
1 tablespoon finely grated lemon zest
1 tablespoon chopped thyme leaves
1/3 cup flat-leaf parsley leaves
6 sage leaves, chopped
2 garlic cloves, chopped
1.5-2kg turkey breast with skin and wingbone attached (see note)

Method

1.

Preheat oven to 180°C and grease a large baking dish. Place the butter and 6 bay leaves in a small pan over medium heat, until melted. Set aside.
2.

Whiz bread, onion, zest, herbs and garlic in a food processor until combined. Season well, then add half the melted butter (reserving the bay leaves in the pan) and pulse until you have a coarse paste. Cool.
3.

Carefully slide your fingers underneath turkey skin to form a pocket, taking carenot to tear the skin. Gently spread stuffing mixture between skin and meat, then secure in 4 or 5 places with kitchen string.
4.

Lay remaining bay leaves in baking dish and place turkey on top. Brush with some bay butter and season well. Roast for 25 minutes, then baste with remaining butter. Bake for a further 35-40 minutes until golden and juices run clear. Loosely cover with foil and rest for 15 minutes, then thickly slice and serve.