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.