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Orange, verjuice and honey roast turkey breast
Orange, verjuice and honey roast turkey breast
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Prep Time:
90 minutes
Cook Time:
80 minutes
Total Time:
170 minutes
Enjoy a quick and easy rolled turkey breast with a mouthwatering sweet and tangy glaze for a delightful meal in no time!
Ingredients:
  • 2kg turkey breast, skin on
  • 250.00 ml fresh continental parsley leaves, chopped
  • 75g (1/2 cup) roasted skinned hazelnuts, finely chopped
  • 62.50 ml chopped fresh chives
  • 40.00 ml fresh lemon thyme leaves
  • 1 tsp finely grated lemon rind
  • 1 tsp finely grated orange rind
  • 75g butter, at room temperature
  • 500ml (2 cups) salt reduced chicken style liquid stock or water
  • 18.20 gm extra virgin olive oil
  • 30.00 ml plain flour
  • 60ml (1/4 cup) verjuice
  • 125ml (1/2 cup) verjuice
  • 125ml (1/2 cup) fresh orange juice
  • 50g butter, chopped
  • 3 strips orange rind
  • 3 large fresh lemon thyme sprigs
  • 11.80 gm Dijon mustard
  • 1 cinnamon stick
  • 60ml (1/4 cup) honey
Instructions:
  • Spread out the turkey breast, skin side down, on a clean surface. Gently open up the tenderloin to make the breast flat. Using a sharp knife, carefully slice from the center outward, ensuring not to cut all the way through. Repeat on the other side. Open the breast fully to lay it flat.
  • Combine parsley, hazelnuts, chives, thyme, garlic, lemon and orange rind, and butter in a bowl. Season generously and mix until fully combined. Spread the stuffing down the center of the turkey, roll to enclose, and secure the rolled breast with kitchen string at 2cm intervals. Let it sit at room temperature for 30 minutes before cooking.
  • Preheat your oven to 200C (180C fan forced). In a small saucepan over medium-low heat, combine all the glaze ingredients. Stir and cook for 2 minutes until melted. Let it come to a boil, then simmer for 12 minutes until slightly thickened. Remove from heat and let it cool. Reserve 1/4 cup of the glaze.
  • Add turkey to a large roasting pan, pour in 3/4 cup water or stock, and drizzle with oil. Season generously. Roast for 15 minutes, then remove from oven and pour half the glaze over it. Return to the oven, baste with remaining glaze twice, and roast for another 45-55 minutes until turkey is golden and cooked through (75C on a meat thermometer). Transfer to a plate, cover loosely with foil, and let it rest for 20 minutes before serving.
  • Prepare the gravy by pouring the juices from the pan into a jug. Discard the fat, but keep 1 1⁄2 tablespoons. Return the reserved fat to the roasting pan over medium-high heat. Add flour and cook, stirring, for 2 minutes until golden and bubbling. Remove from heat and whisk in verjuice, pan juice, the remaining 1 1/4 cups of water or stock, and the reserved 1/4 cup of glaze. Stir for 4-5 minutes until the gravy slightly thickens, then sieve it into the jug.
  • Slice the turkey generously and drizzle with the savory gravy for a delightful presentation.

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