This rolled and stuffed turkey makes for a perfect centrepiece and an alternative to the huge Christmas turkey. Serve with a variety of colourful vegetable sides.
- 1 orange, juiced
- 1 cinnamon quill
- 1/2 cup (125ml) maple syrup
- 2kg boned turkey breast
- 50g unsalted butter, melted
- 1 tablespoon plain flour
- 1 cup (250ml) white wine
- 300ml Massel chicken style liquid stock
- Watercress sprigs, to serve (optional)
- Mustard fruits, to serve (optional)
- 100g unsalted butter, chopped
- 1 onion, finely chopped
- 1 cup chopped flat-leaf parsley leaves
- 10 sage leaves, finely chopped, plus extra fried leaves to serve
- 2 1/2 cups (175g) fresh breadcrumbs
- 2/3 cup (100g) craisins
- 1 tbs plain flour
- Preheat the oven to 190C. For stuffing, melt butter in a frypan over medium heat. Cook onion, stirring, for 2-3 minutes until softened. Combine with remaining stuffing ingredients. Season and set aside to cool.
- Place orange juice, cinnamon and maple in a small pan over medium heat. Bring to a simmer, then cook for 10 minutes or until reduced by half. Set aside.
- Using a rolling pin, flatten turkey between two sheets of baking paper until 2cm thick. Season. Place stuffing along one edge. Roll turkey breast tightly to form a log shape. Tie in 5cm intervals with kitchen string. Brush turkey with butter and season. Place in a roasting pan and cover with foil. Roast, basting every 15 minutes with maple mixture, for 1 hour, then remove foil and roast for a further 20 minutes or until golden and cooked through. Remove turkey from pan and rest, loosely covered with foil, for 10 minutes.
- Return roasting pan over medium heat. Cook flour, stirring, for 1-2 minutes until golden. Stir through wine and stock, then cook for a further 3-4 minutes until jus is slightly thickened. Strain into a jug.
- Slice the turkey and serve with fried sage, watercress and mustard fruits, if using, and jus on the side.