ROLLED TURKEY BREAST (SINGLE) STUFFED WITH CRANBERRY & ALMOND STUFFING (1.5KG)
$55.49
Product Description
*Cooking your turkey on Christmas Day?
We recommend having it delivered, or collecting it, no earlier than the 22nd December for optimal freshness.
Turkeys ordered for earlier than 22nd December, we recommend freezing and defrosting before cooking on the 25th December.
These dates are based on the turkey being stored correctly in a refrigerator with a consistent temperature between 2-4°C
We’ve taken the prep work out of your Christmas feast with a free range Single Turkey Breast stuffed with our homemade gluten free Cranberry and Almond Stuffing.
This single turkey breast (one only) is stuffed and rolled, with the skin on, then netted so it keeps it’s shape while cooking.
Our rolled Turkey Breast is a great option if you are looking for an alternative to a large whole turkey.
It’s easy to carve and is the perfect centrepiece for your Christmas or Thanksgiving table.
The stuffing contains a delicious combination of almonds, cranberries, thyme, orange zest and lemon zest.
We estimate that a Single Rolled Breast (minimum of 1.5kg) will serve up to 6.
NEED A BIGGER ONE? See our Double Rolled Turkey Breast with Cranberry & Almond Stuffing (minimum 3kg) which we estimate will serve up to 12 people:
$36.99kg
GLUTEN FREE
Optional but recommended. Leave your turkey breast in the fridge uncovered the night before cooking to help dry the skin out. Before cooking, remove from fridge at least 30 mins to remove some of the chill to assist with even cooking.
Pre heat your oven to 200°C.
Meanwhile, rub the turkey breast all over with some softened butter (truffled or herbed butter for something fancy) and season with sea salt.
For best results , place on a wire rack over a roasting tray (you can even put some veges underneath at this stage) and cook for 30 minutes.
Reduce the temperature to 160°C and cook for a further 20 minutes per 500g of breast approximately. Ultimately the best way to ensure your breast is cooked perfectly is to use a meat thermometer. We recommend these digital Fire Slap ones because they’re fast and accurate. You want it to measure 72°C for a stuffed turkey breast or 75°C for a plain Turkey breast.
Rest for 20 minutes covered loosely in foil, before carving. If you’re using our pre made Turkey Gravy or Stock Merchant Old Fashioned Gravy, reheat it in the same pan as you cooked your roast (with the resting juices) for optimal flavour.
