Our free range turkey breast roast comes deboned and stuffed with a gluten free cranberry, pistachio and lemon stuffing, otherwise known as Susie's Stuffing. The hard work is already done. All that is left is a few finishing touches and a thermometer.
Serves: 6 to 8
What to order: a 2.5kg turkey breast roast with Susie's Stuffing
Prep: 15 minutes, plus overnight in the fridge | Cook: 2 hours 25 minutes | Rest: 20 minutes
Ingredients
- 2.5kg Hagen's turkey breast roast with Susie's Stuffing
- 1 jar Hagen's Organic Chicken Gravy
- 150g butter, at room temperature
- 5 to 8 sprigs rosemary
- 1 lemon, sliced
- Sage leaves (optional)
- 250ml white wine or chicken stock
- Olive oil
- Salt
- Butcher's string
Method
- The night before, remove the turkey from its packaging and sit it on a wire rack in the fridge, uncovered, to dry the skin out.
- Preheat the oven to 200°C.
- Remove the butcher's netting. The stuffing is rolled inside the breast, so it will not unravel. Gently slide your fingers under the skin to loosen it across three sections of the breast. Divide the butter into three 50g portions and slide one into each section. Turkey breast is lean, and the butter is what stops it drying out.
- Tie the roast with butcher's string, four or five pieces across the width, pulled tight. If you are using sage, tuck the leaves under each piece of string. Run another piece lengthways, pulling the ends in to hold the sage in place. Drizzle with olive oil and season with salt.
- Make a trivet of lemon slices and rosemary in a roasting tray. Sit the turkey on top and pour the wine or stock into the tray, not over the turkey.
- Roast for 25 minutes, until the skin is golden.
- Reduce the oven to 160°C and cook until the internal temperature reaches 66 to 68°C, about 2 hours.
- Cover with foil and rest for 20 minutes. The temperature will carry on rising to 74°C, which is where you want it.
- Heat the gravy and serve alongside.
What temperature should turkey breast be cooked to?
Pull it at 66 to 68°C and let carryover heat take it to 74°C while it rests. Cooking it to 74°C in the oven overshoots once it rests, and that is how turkey gets its dry reputation. Use a thermometer in the thickest part of the breast, away from the stuffing.
Why dry the skin overnight?
A night uncovered in the fridge pulls moisture out of the skin, which is what lets it go golden rather than pale and rubbery. It takes two minutes of your time the day before and makes a visible difference.
How much turkey per person?
A 2.5kg boneless breast roast feeds six to eight, because there is no bone or carcass in the weight. We have set out the numbers for whole birds and boneless roasts in How much turkey per person?
Is the stuffing gluten free?
Yes. Susie's Stuffing is cranberry, pistachio and lemon, and it is made gluten free. Tell us when you order if there is anything else at the table we should know about.
Another way with turkey
If you would rather dry-brine, Cousin Pat's dry brined turkey with gravy is the one to follow. Susie's own verjuice roasted boneless turkey is the other house favourite.
Ask us
Tell us how many you are feeding and we will tell you what size to order. Available at all six stores, or order online.
