TURKEY BREAST SIDE DOWN RECIPES

COOKING A TURKEY BREAST SIDE DOWN - BEST PRACTICES

Cooking a Turkey Breast Side Down - Best Practices image

This method of cooking turkey breast side down is not how most people cook their bird, and it may be challenging. Give it a try with the help of my guide.

Provided by Pauline

Ingredients

TURKEY BREAST WITH SAUSAGE & APRICOT STUFFING | TURKEY ...

Turkey breast with sausage & apricot stuffing | Turkey ... image

A great alternative to cooking a whole turkey at Christmas, this turkey breast is packed with flavourful stuffing to keep it juicy and delicious.

Total Time 1 hours 50 minutes

Yield 6 with leftovers

Number Of Ingredients 9

Ingredients

1 medium onion
1 large clove of garlic
olive oil
250 g higher-welfare Cumberland sausages
½ a bunch of fresh sage
100 g dried apricots
50 g fresh breadcrumbs
2 kg higher-welfare turkey breast skin on, butterflied
10 rashers of higher-welfare streaky bacon

Steps:

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and finely chop the onion and garlic. Drizzle a little oil into a frying pan over a medium heat and saute´ the onion, stirring occasionally, until completely translucent. Stir in the garlic and cook until golden, then remove from the heat and allow to cool.
3. Squeeze the sausagemeat from the skins into a large bowl. Roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to bring it all together.
4. Lay the turkey breast on a clean chopping board, skin-side down, and evenly spread the stuffing over the top. With the longest side of the breast closest to you, tightly roll it up, then place seam-side down on the board. Drape the streaky bacon widthways along the length of the turkey.
5. Tie up the turkey breast with 5 or 6 pieces of kitchen string, about 5cm apart, knotting them tightly to secure the roll. Drizzle over a little oil and season with sea salt and black pepper.
6. Place the turkey breast in a roasting tin, cover with tin foil and roast for 1 hour and 20 minutes (or 40 minutes per kilo), removing the foil for the last 20 minutes to allow the bacon to crisp up. Pierce the centre of the turkey and check that the juices run clear.
7. Transfer the turkey to a board, cover with foil and a clean tea towel and allow to rest for 20 to 30 minutes before serving.

Nutrition Facts : Calories 174 calories, FatContent 6.7 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 24 g protein, CarbohydrateContent 4.7 g carbohydrate, SugarContent 2.8 g sugar, SodiumContent 0.4 g salt, FiberContent 0.7 g fibre

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