Entertaining

Turkey, blackberry and fig salad

Name: Turkey Christmas salad recipe
Yield: 8
Ingredients: 1.6kg turkey single breast fillet (skin on); 40.00 ml extra virgin olive oil, plus extra, to drizzle; 1 red onion, finely chopped; 3 garlic cloves, crushed; 55.00 ml finely chopped flat-leaf parsley; 55.00 ml finely chopped chervil sprigs; 65g dried cranberries; 500g pork & fennel sausages, casings removed; 35g breadcrumbs; 1 egg; 50g butter; 100g fine salt; 60g brown sugar; 1 tsp black peppercorns; 3 fresh bay leaves; Peel of 1 lemon; Peel of 1 orange; 250g blackberries; 8 small figs, halved; 500.00 ml loosely packed watercress; 500.00 ml mint; 500.00 ml flat-leaf parsley leaves; 1 red onion, thinly sliced; 1 corella pear, cut into thin matchsticks; 80ml olive oil; 40.00 ml balsamic vinegar

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by Dominic Smith

Nov 22, 2024

"This beautiful salad allows you to enjoy your turkey without having the stress of roasting a whole bird. You can even roast the turkey breast a day ahead, for a relaxed Christmas Day." - Dominic Smith

Recipe note: Begin this recipe a day ahead

You can serve this dish with the turkey warm or at room temperature. If roasting the turkey the day before, set aside to cool completely before covering with plastic wrap and storing in the fridge. Bring to room temperature to serve. Slice the turkey just before serving, so it doesn’t dry out.

1.6kg turkey single breast fillet (skin on)
2 tbs extra virgin olive oil, plus extra, to drizzle
1 red onion, finely chopped
3 garlic cloves, crushed
2 3/4 tbs finely chopped flat-leaf parsley
2 3/4 tbs finely chopped chervil sprigs
65g dried cranberries
500g pork & fennel sausages, casings removed
1/2 cup (35g) stale breadcrumbs
1 egg
50g butter

Brine

100g fine salt
1/4 cup (60g) firmly packed brown sugar
1 tsp black peppercorns
3 fresh bay leaves
Peel of 1 lemon
Peel of 1 orange

Salad

250g blackberries
8 small figs, halved
2 cups loosely packed watercress
2 cups mint
2 cups flat-leaf parsley leaves
1 red onion, thinly sliced
1 corella pear, cut into thin matchsticks
1/3 cup (80ml) extra virgin olive oil
2 tbs balsamic vinegar

Method

1.

To make brine, place all ingredients and 6 cups (1.5L) water in a large saucepan over high heat. Bring to the boil, stirring to dissolve salt and sugar, then remove from heat. Cool completely at room temperature.
2.

Meanwhile, carefully remove skin from turkey breast by using your fingers to gently pry it away from the flesh, trying not to tear as you go. Leave on a tray uncovered in the fridge until ready to assemble and roll, to dry out the skin.
3.

Transfer brine to a container, submerge breast and refrigerate for a minimum of 12 hours, or overnight. Remove turkey from brine and pat dry with paper towel.
4.

Meanwhile, to make stuffing, heat 2 tbs oil in a medium frypan over high heat. Add onion, garlic and herbs and cook, stirring occasionally, for 4-5 minutes, until onion begins to soften. Transfer to a bowl and cool completely. Add cranberries, sausage mince, breadcrumbs and egg. Season to taste and, using your hands, mix until well combined.
5.

Remove breast from the fridge about 1 hour before cooking, to bring to room temperature. Lay the breast flat on a board with the thinner end pointing away from you. Using a large knife, carefully cut horizontally through the centre of the breast to split it in half, making sure to keep the end connected, like the spine of a book. Open up breast and place it in between two large sheets of baking paper. Using a rolling pin or meat mallet, pound the meat to make it of even thickness - about 2cm - all over.
6.

Preheat oven to 140°C/120°C fan-forced. Place a wire rack over a baking tray.
7.

Spread stuffing over top layer of turkey breast, pressing it in firmly. Roll up turkey breast like a Swiss roll, then place turkey skin around the outside of the roll. Place 7 x 30cm pieces of kitchen string at 3cm vertical intervals along a work surface, then place 1 x 60cm piece of kitchen string horizontally on top of the shorter strings at the centre, making a cross. Place turkey breast on top of strings and tie everything firmly in place, starting with the shorter strings in the middle.
8.

Heat a large non-stick frypan over medium-high heat. Add the butter. When starting to foam, cook turkey for 10 minutes, turning occasionally, until well browned on all sides. Place on prepared rack and roast for 1 hour 45 minutes (if you have a meat thermometer, internal temperature should be 65°C), or until juices run clear when pierced in centre with a skewer. Rest, loosely covered with foil, for 15 minutes before slicing and serving (see note).
9.

To serve, place salad ingredients in a large bowl, season and toss to combine. Transfer sliced turkey to a large platter and arrange salad alongside. Season turkey with freshly ground black pepper and drizzle with a little extra oil.