Rolled and Boned Turkey Breast
An entire turkey isn't always suitable for a small celebratory dinner, so this luxury-for-less option will save on the pennies but you won't lose any of the great flavours.
Recipe - SuperValu Online
Rolled and Boned Turkey Breast
Prep Time20 Minutes
Servings4
Cook Time110 Minutes
Ingredients
1 pinch Black Pepper
2 tbsp Butter softened
400 ml Chicken Stock Cube
4 cloves Garlic crushed
1 - Lemon zest only
2 tbsp Olive Oil
1 pinch Salt
4 sprigs SuperValu Fresh Rosemary
2 sprigs SuperValu Fresh Sage chopped
1 - SuperValu Turkey Breast 2kg to 3kg
150 ml White Wine
Directions
- Preheat the oven to 220°C/gas mark 7.
- Butterfly the breast so that the meat is an even thickness. Finely chop the leaves of one rosemary sprig and scatter them over the turkey meat along with the crushed garlic, lemon zest, sage and seasoning, then roll up the turkey to form a long roll. Use toothpicks or wooden skewers to hold it in place.
- Tie the turkey with kitchen twine every 5cm. Drizzle with the olive oil and spread the softened butter over the skin, then season well with salt and pepper. Tuck the remaining three rosemary sprigs along the top of the roll under the twine. Weigh the joint and calculate the cooking time, allowing 15 minutes per 450g plus 20 minutes. Place the turkey into a roasting tin and pour over the chicken stock and wine.
- Cover the turkey completely with foil and seal it well under the rim. Roast the turkey in the oven for 20 minutes, then lower the temperature to 200°C/gas mark 6 and continue to cook the joint for the remainder of the cooking time, uncovering the turkey for the last 15 to 20 minutes to brown the skin.
- To check that the turkey is cooked, push a fi ne skewer into the centre of the meat. If the juices run clear, it’s cooked. If not, return it to the oven for 10 to 15 minutes, until the juices do run clear.
- Lift the turkey joint onto a board, tent with foil and leave it to rest for 10 minutes. Use the roasting tray to make the gravy.
- Serve slices on a platter and garnish with salad and the usual sides of stuffing, vegetables and sauces.
20 minutes
Prep Time
110 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
Knorr Chicken Stock Pot 4 Pack (28 g)
€2.79€24.91/kg
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)
€1.45€0.48 each
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
SuperValu Table Salt (750 g)
€0.50€0.67/kg
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
SuperValu Fresh Sage (15 g)
€1.29€86.00/kg
Not Available
Age restricted item
Blossom Hill Crisp And Fruity White (75 cl)Only €9.50
€9.50€9.50/75cl
Recipe
- Preheat the oven to 220°C/gas mark 7.
- Butterfly the breast so that the meat is an even thickness. Finely chop the leaves of one rosemary sprig and scatter them over the turkey meat along with the crushed garlic, lemon zest, sage and seasoning, then roll up the turkey to form a long roll. Use toothpicks or wooden skewers to hold it in place.
- Tie the turkey with kitchen twine every 5cm. Drizzle with the olive oil and spread the softened butter over the skin, then season well with salt and pepper. Tuck the remaining three rosemary sprigs along the top of the roll under the twine. Weigh the joint and calculate the cooking time, allowing 15 minutes per 450g plus 20 minutes. Place the turkey into a roasting tin and pour over the chicken stock and wine.
- Cover the turkey completely with foil and seal it well under the rim. Roast the turkey in the oven for 20 minutes, then lower the temperature to 200°C/gas mark 6 and continue to cook the joint for the remainder of the cooking time, uncovering the turkey for the last 15 to 20 minutes to brown the skin.
- To check that the turkey is cooked, push a fi ne skewer into the centre of the meat. If the juices run clear, it’s cooked. If not, return it to the oven for 10 to 15 minutes, until the juices do run clear.
- Lift the turkey joint onto a board, tent with foil and leave it to rest for 10 minutes. Use the roasting tray to make the gravy.
- Serve slices on a platter and garnish with salad and the usual sides of stuffing, vegetables and sauces.