Rolled Turkey Breast with Duck Fat Hasselback Potatoes, Honey-Glazed Baby Carrots & Gravy

This beautiful roast brings all the festive favourites together, with tender rolled turkey breast, crispy duck fat hasselback potatoes, honey-glazed baby carrots and a fool proof gravy.

It looks the part, tastes delicious and is surprisingly simple to pull together, leaving you more time to enjoy the day with the people around your table.

Choose a single or double turkey breast, plain or filled with one of our delicious stuffings, to suit your Christmas crowd. Then let the sides do the rest. Christmas lunch, sorted.

Serves: 4 to 6 with a 1.5kg turkey breast, or 8 to 10 with a 3kg turkey breast

DAY BEFORE COOKING
For best results, we recommend leaving the turkey breast uncovered in the fridge overnight to dry the skin out. This is not essential and can be skipped if you don’t have time.

TWO HOURS BEFORE COOKING TIME
Remove butter from fridge so it is soft enough to work with when it’s time to cook the turkey.

30 MINS BEFORE TURKEY COOKING TIME
This will make more sense as you read through the recipe method. Take the turkey breast out of the fridge to come to temperature just before it’s time to put the carrots in the oven. The carrots take about 30 mins so the timing works perfectly.

TIME SAVER
The vegetables can be cooked a day or two in advance and reheated before serving. Cooked potatoes are always best reheated in a hot oven or air fryer though. Season generously with sea salt just before serving.

Ingredients

Rolled turkey breast
1.5kg or 3kg rolled turkey breast
Softened butter, for rubbing
Optional: truffled or herbed butter
Sea salt

Duck fat hasselback potatoes
1kg to 1.2kg small to medium potatoes, or 1.8kg to 2kg for 8 to 10 people
3 to 4 tbsp duck fat
Sea salt

Honey-glazed baby carrots
500g to 600g baby carrots, or 1kg for 8 to 10 people
1 to 2 tbsp honey (smoked or chilli honey would work well here too)
1 tbsp butter
Sea salt and freshly ground black pepper

Gravy
1 or 2 packets of our Turkey Gravy
(quantity as required for your number of guests)
Optional: white wine or Prosecco

Suggested Condiments / Serving Garnish
Cranberry sauce
Fresh cherries
Fresh thyme

Method

The Vegetables

Preheat the oven to 200°C.

Wash and dry or peel the potatoes. Make thin, evenly spaced cuts across each potato, taking care not to cut all the way through. Two chopsticks placed either side alongside the potato can help prevent the knife from cutting through the base.

Melt the duck fat in the oven in the potato roasting tray for 5 minutes. Remove from the oven, and very carefully add the potatoes to the hot duck fat. Brush the duck fat generously over the potatoes, working some between the cuts. Season generously with sea salt.

Roast potatoes for approximately 60 to 75 minutes, turning once or twice, until golden and tender.

Carrot time! It’s also now the perfect time to grab the turkey out of the fridge! Wash the baby carrots and trim the tops if needed. Place in a separate roasting tray with the butter, salt and pepper. Roast for approximately 25 to 35 minutes, turning occasionally, until tender.

During the final 10 minutes, drizzle the honey over the carrots and toss to coat. Return to the oven until glossy and lightly caramelised.

Remove the vegetables from the oven and set aside while you prepare the turkey.

The Turkey
Reduce the oven temperature to 180°C.

Rub the turkey breast all over with the softened butter or your butter mixure. Season with sea salt.

Place the turkey in the roasting tray. Roast at 180°C for approximately:

1.5kg turkey breast: 1 hour to 1 hour 30 minutes.
3kg turkey breast: 2 hours to 2 hours 30 minutes.

These cooking times are a guide only. All ovens vary, and the time required will depend on the shape and thickness of your roast, your oven’s performance and whether other dishes are being cooked at the same time.

Start checking the internal temperature towards the end of the estimated cooking time. Insert a digital meat thermometer into the centre of the breast.

Use a digital meat thermometer to check that your turkey is cooked through.

For a plain turkey breast, the centre should reach 75°C. For a stuffed turkey breast, the centre of the stuffing should reach at least 72°C.

We also recommend checking the temperature in several thick sections of the turkey, particularly around the outside of a stuffed roast, to ensure the turkey meat itself reaches at least 75°C throughout.

Always use temperature, rather than cooking time alone, to determine when your roast is ready.

Rest the Turkey
Remove the turkey from the oven and transfer to a plate with edges to catch any juices. These will be going back into gravy! Cover loosely with foil and rest for 20 minutes before carving.

Reheat the Vegetables
While the turkey rests, increase the oven temperature to 200°C.

Return the potatoes to the oven for approximately 10 to 15 minutes to re-crisp. Reheat the carrots until hot throughout, taking care not to burn the honey glaze.

If the vegetables have been refrigerated, allow additional reheating time and ensure they are thoroughly reheated before serving.

Heat the Gravy
Pour the packet/s of turkey gravy into the turkey roasting tray, along with the resting juices. Stir over low heat, scraping up all those delicious browned bits from the bottom of the tray. For an extra festive touch, add a small splash of white wine or Prosecco and simmer for a few minutes to allow the flavours to come together. Pour into a serving dish.

Carve and Serve
Remove any string or netting from the turkey and carve into even slices.
Arrange on a serving platter with the crispy duck fat hasselback potatoes and honey-glazed baby carrots. Serve with warm gravy, cranberry sauce, fresh cherries and thyme.