Denise says:

Turkey is an economical meal when serving for large numbers and using the breast is very straightforward to carve – all the flavour without the bone! The breast comes in a mesh casing, which you need to remove carefully so that you can re use it to cook. The breast meat opens up into sections – do not over fill as the stuffing only oozes out into the baking tin. I have added some turkey kabanos (smoked sausage) to add a little tangy flavour.

For the best quality turkey buy A grade poultry which has extra care taken in its preparation and is also alot cleaner. Silverman's butcher sell a good range of size and cuts to order.

Preparation Time: 30 minutes
Cooking Time: 2 hours
Serves: 6- 8 people

Ingredients:

3 kg turkey breast

For the Stuffing
2 tablespoons olive oil
2 large onions – peeled and roughly chopped
2 kabanos turkey sausages – finely chopped
50g pecan nuts – roughly chopped
5 garlic cloves- peeled and finely chopped
25g sage – leaves only
Zest of 1 lemon
25g flat leaf parsley – roughly chopped
100g coarse breadcrumbs
1 egg beaten

For the Gravy
300ml white wine
300ml chicken stock
2 tablespoons corn flour mixed with 2 teaspoons water
Salt and freshly ground black pepper

Method

1)For the stuffing, heat the oil in a large frying pan. Sauté the onion for 5 minutes until soft. Transfer to a bowl. Add the kabanos, pecan nuts, garlic, sage and lemon zest. Fry for 1 minute until fragrant and the nuts start to brown.
2)Stir in the chopped parsley and egg and mix with the onions.
3)Cut 6 lengths of string like a ladder on the work surface.
4)Place the turkey on top of the string.
5)Open up the turkey breast and push the stuffing into the middle of the joint. Pull up the sides at one end tucking in the short end, and then tie the string tightly so that the stuffing is encased. Repeat with all the string and encase the breast in the casing if possible.
6)Heat the oven to 190C/ 170 F/ Gas mark 5.
7)Sit the turkey breast into a roasting tin. Pour in the white wine and chicken stock. Cover with foil.
8)Roast for 40 minutes per kg or until the skewer inserted into the middle comes out very hot and the juices run clear.
9)Lift the joint onto a board and leave to rest, covered for 10 minutes.
10)For the gravy, add the corn flour mixed with water to the remaining juices in the baking tin. Pour into a small saucepan and simmer until thickened.
11)Season with salt and freshly ground pepper and stir in the chopped parsley.
To serve the stylish way: Carve the turkey into thick slices and pour over the gravy.