The classic rarely goes out of style when it comes to entertaining. Packed with cranberry and macadamia stuffing, this delicious and succulent turkey breast will be a great addition to the Christmas table. You can even drizzle some cranberry sauce to pack a bigger punch.
- 50 g butter
- 1 finely chopped onion
- 1 rasher, finely chopped rindless bacon
- 1 clove, crushed garlic
- 2 cup fresh breadcrumbs
- 2 lightly beaten eggs
- ½ cup craisins
- ¼ cup parsley, chopped
- ¼ cup toasted, chopped macadamia nuts
- 3 kg, boned turkey buffe
- 1 tbsp oil
Preheat oven to moderate, 180 C. Line a baking dish with baking paper. Melt butter in a large frying pan on medium. Sauté onion, bacon and garlic 2 to 3 mins, until bacon is golden and onion is tender. Remove from heat and cool slightly.
Transfer onion mixture to a large bowl with breadcrumbs, eggs, craisins, parsley and nuts. Mix to combine. Season to taste.
Open out turkey buffe on a sheet of baking paper, skin side down. Using a sharp knife, slice halfway through thick top half of each breast, being careful not to cut all the way through. Open out each breast and tenderloin, and fold out – this creates an even thickness.
Spread stuffing over two-thirds of buffe, leaving gap at one short end. Roll up to enclose filling, using paper to help lift and roll. Secure with skewers.
Truss with kitchen string to make an even shape. Remove skewers.
Transfer turkey to pan. Brush with oil and season to taste. Bake, uncovered, 2¼ hrs, or until juices run clear when pierced. Rest 15 mins before carving into slices. Serve with cranberry sauce, if liked.