If you want to have a traditional roast turkey meal at Christmas but are catering for a smaller number a rolled turkey breast is a fantastic solution. You still get an impressive looking centrepiece for the table and the delicious taste of the very best turkey
Traditional Butchers Skills
The breast is filleted from the carcass and then tied into an elegant looking roll. With the skin retained on the joint it will be perfect for roasting in the oven, delivering an attractive golden finish. All bones removed and an even shape make for very easy carving.
Cooking A Rolled Turkey Breast
Remove your rolled turkey breast from the frdge and allow it to come up to room temperature before you start. Whilst this is much smaller than a whole bird it is still a substantial joint so you need to allow sufficient cooking times. As a guide 15-17 minutes per 500g plus a final 20 minutes will be about right.
- Pre-heat your oven to 220C/425F/Gas Mark 7
- Oil or butter the meat and the season well all over with some chunky sea salt and freshly ground pepper.
- Place it a roasting tin skin side up. Use a trivet if you have one available. In the bottom of the tin add a sliced large onion, carrot and a stick of celery. Cover the vegetables with water or even better some chicken stock – the resulting liquor at the end of the roasting will make for some very tasty gravy, so keep it topped up and dont let it dry out.
- Cover the turkey and tin completely with foil and seal well around the edges. Place into the oven and roast it for 20 minutes.
- Lower the oven temperature to 200C/400F/Gas Mark 6 and continue to cook the joint for the remainder of the cooking time Remove the foil for the last 15-20 minutes to brown the skin.
- You can check that the turkey joint is cooked by pushing a skewer into the centre of the meat. If the juices run clear it’s cooked. If there are still any traces of pink, return it to the oven for a further 10-15 minutes.
- Allow the meat to rest for at least 20 minutes before serving – cover loosely with foil