- Turkey breast coated in these aromatic spices is a firm family favourite in my household.
- One piece of meat like this goes a long way and is ideal for lunch the next day or freeze for another time, should there be any leftovers!
- You will need kitchen string to tie the turkey together.
- Preparation Time: 35 minutes
- Cooking Time: 2 hours 20 minutes plus 10 minutes resting
- Serves: 8-10 people
- 1 large turkey breast roll
- For the spice mix
- 1 tablespoon paprika – smoked or regular
- 2 teaspoons turmeric
- 1 teaspoon ground cinnamon
- 1 tablespoon mixed herbs
- 2 teaspoons ground coriander
- ½ teaspoon salt
- 2 tablespoons rapeseed oil
- 300ml chicken stock
- 100ml white wine
- For the Pilaf Rice
- 1 tablespoon rapeseed oil
- 1 large white onion – peeled and chopped
- 200g basmati white rice
- 400ml water plus 1 tablespoon vegetable stock powder
- 5 threads saffron – soak in 50ml cold water
- 75g raisins
- Combine the spices in a small bowl.
- Remove the turkey from its net casing. Rub the spice mix in to the turkey.
- Re -roll the turkey and secure with string, cutting away any excess.
- Heat the oil in a shallow frying pan and sauté the turkey breast on both sides to brown and seal the spices.
- Transfer to a deep casserole dish. Add the stock and wine so that the meat is completely covered. Add water if more liquid is required.
- Cover and cook for 2 hours at 170C.
- Remove and leave to rest for about 10 minutes. Cut away the string and carve into thin slices, taking care to retain the juices.
- Return the meat to the casserole dish with all the stock. Return to the oven to keep hot.
- To make the pilaf rice, heat the oil in a saucepan and sauté the onion.
- Add the rice, cook for 2 minutes and then add the water, stock powder, saffron threads and water, and raisins.
- Bring to the boil, cover and simmer for 10 minutes. Turn the heat off and leave with the lid on for 10 minutes.
- To serve: Place the cooked rice on the base of the serving platter and add the sliced meat. Garnish with chopped parsley.
Tagged in: Chanukah
, Family dinner
, Friday Night
, Main course
, Turkey breast