Method

• 1.
  To prepare the turkey, carefully remove skin from breast by using your fingers to gently pry it away from the flesh, trying not to tear as you go. Transfer skin to a large baking tray lined with baking paper, laying completely flat, skin-side up. Chill turkey skin, uncovered, for at least 4 hours, or overnight, to really dry it out.
• 2.
  Place the breast on a board with the thinner end pointing away from you. Use a large knife to cut through the centre of the breast horizontally to split it in half but not all the way through, making sure to leave the end connected, like the spine of a book. Open up the breast and place it in between two large sheets of baking paper. Using a sturdy rolling pin or meat mallet, pound the meat to make it a bit thinner, but more importantly, of even thickness – about 2cm all over.
• 3.
  Remove the top piece of baking paper and reserve, then transfer the turkey breast, while still on the bottom piece of baking paper, to a large baking tray.
• 4.
  Combine salt, sugar and pepper in a small bowl and use 2 tsp to sprinkle on the skin, then sprinkle the remaining amount all over both sides of the turkey breast. Place reserved piece of baking paper back on top to cover breast, then cover tightly with plastic wrap and chill for at least 4 hours, or overnight.
• 5.
  For the stuffing, heat a small frypan over medium heat. Add butter and stir occasionally until melted, then add the onion and celery with a pinch of fine salt. Cook, stirring occasionally, for 10 minutes or until soft and translucent. Add the cranberries and fresh herbs and cook for another 1 minute, stirring constantly. Add the white wine and bring to the boil over high heat. Cook, shaking pan occasionally, for 1-2 minutes until completely reduced and almost dry. Add the breadcrumbs and chicken stock and stir until the mixture is moistened. Scrape into a small heatproof bowl and set aside to cool completely. Season with salt flakes and freshly ground black pepper to taste. Add the eggs and use a fork to stir until well combined.
• 6.
  To assemble and bake, bring the breast out of the fridge about 1 hour before you want to cook it, to bring it to room temperature. Remove baking paper and pat dry on both sides with paper towel. Preheat oven to 135°C/115°C fan-forced. Spread stuffing over top layer of turkey breast, pressing it in firmly. Roll up turkey breast like a Swiss roll, and then place the turkey skin around the outside of the roulade. Place 7 x 30cm pieces of kitchen string, to be wrapped around your turkey breast, at 3cm vertical intervals along your board, 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.
• 7.
  Don’t worry if you make a mistake; you can always cut the strings and start again, or tie extra strings to make everything appear more even and tidy. Heat a large non-stick frypan over medium-high heat. Add the butter, then cook the turkey breast for 7-8 minutes, turning occasionally, until well browned on each side. Place on a rack over a baking tray and roast for 1 hour 30 minutes (if you have a meat thermometer, the internal temperature should read 65°C). Rest, loosely covered with foil, for about 10-15 minutes before slicing and serving. While the turkey rests, make the gravy.
• 8.
  Pour off excess oil from baking tray, reserving 2 tbs oil, then scrape any resting juices and flavourings on tray into a medium saucepan. Place over medium heat. Bring to a simmer, then whisk in flour until well combined and smooth. Cook, whisking constantly, for 2 minutes, then whisk in stock. Cook, whisking occasionally, for 3-5 minutes or until gravy thickens slightly and is smooth. Strain into a bowl and check seasoning. Thinly slice turkey. Serve slices of warm roulade with hot gravy, cranberry relish and greens.