ALANA LOWES

ROLLED TURKEY BREAST WITH BEER BRAISED ONIONS AND HASSELBACK POTATOES

Serves: 6 | Prep time: 20-25 mins | Cook time: 1 hr 30 mins

A roasted rolled & stuffed turkey breast is a great centre piece for your Christmas or Thanksgiving table. They’re very manageable in terms of size compared to a whole turkey (a small whole turkey starts at 4kg). A turkey breast roast won’t take up loads of space in your fridge & oven either. Another bonus – there’s less wastage as they’re much easier to carve & portion (no bones – all meat).

The beer braised red onions and red hasselback potatoes give a special occasion, even festive vibe as opposed to using the traditional roast veg medley of pumpkin, potato & onions. Not keen on using beer? Swap it out for sparkling apple/pear juice or cider.

Also, here’s a POTATO TIP for slicing the hasselback potatoes: take a thin slice off the bottom of the potato so it sits on your chopping board without wobbling. Then put two wooden spoon handles or chop sticks either side (like train tracks). This will stop your knife from cutting the whole way through the potato.

ROLLED TURKEY BREASTS From: $60.00
TURKEY GRAVY (250G) $9.00
FIRE SLAP DIGITAL MEAT THERMOMETER $45.00

INGREDIENTS

Meat at Billy’s Rolled Turkey Breast with stuffing
1 packet Turkey Gravy
50g butter, softened
2 tsp seeded mustard
¼ tsp cracked black pepper
¼ tsp salt flakes
4 large red onions, peeled and halved
4 garlic cloves, smashed
330ml beer
5 sprigs of thyme

Making your own gravy? You’ll also need 1 tbsp cornflour.

Hasselback Potatoes
12 red roasting potatoes, finely sliced ¾ way through (SEE POTATO TIP ABOVE)
olive oil
50g butter
3 tsp sumac
sea salt

To Serve
Fresh cherries, pitted and halved
Fresh thyme leaves

ROLLED TURKEY BREASTS From: $60.00
TURKEY GRAVY (250G) $9.00
FIRE SLAP DIGITAL MEAT THERMOMETER $45.00

1. Prepare the oven and potatoes

Preheat the oven to 180°C fan-forced.

Place the sliced potatoes into a roasting dish, arranging them snugly so they support each other and hold their shape. If you don’t mind the potatoes opening up as they cook, you can use a larger dish.

Brush the potatoes with olive oil and season with sea salt. Place in the oven and roast for 1 hour 15 minutes to 1 hour 30 minutes, or until golden and crisp on the outside and tender in the centre.

In a small bowl, mix the sumac with a little sea salt and set aside to sprinkle over the potatoes just before serving.

2. Prepare the turkey

In a small bowl, mix the softened butter, seeded mustard, cracked black pepper and salt flakes until combined.

Place the rolled turkey breast in a large roasting tray. Rub the butter mixture over the top of the turkey.

Arrange the onion halves around the turkey, cut side up, then add the smashed garlic cloves. Pour the beer into the tray around the turkey and over the onions. Place the thyme sprigs over the turkey and onions.

Cover the tray loosely with foil, taking care not to press it down onto the turkey.

Place the turkey in the oven alongside the potatoes.

3. Roast the turkey

Use the following cooking times as a guide:

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

Cooking times will vary depending on your oven and the shape and thickness of the roast. Always check the temperature rather than relying on time alone.

Keep the turkey covered with foil for most of the cooking time. Remove the foil for the final 20 minutes to allow the top to brown.

To check whether the turkey is cooked, insert a meat thermometer into the thickest part of the turkey meat, avoiding the stuffing where possible. Check more than one spot if needed. The turkey must reach an internal temperature of at least 75°C.

Once cooked, carefully transfer the turkey to a plate or carving board and cover loosely with foil. Leave to rest for 10 to 15 minutes before carving.

4. Make the beer gravy

While the turkey rests, carefully remove the onions from the roasting tray and set them aside for serving.

Pour the remaining beer and roasting juices into a saucepan, or use the roasting tray if it is suitable for the stovetop. Place over medium heat.

Stir in the packet of turkey gravy and bring the mixture to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the gravy thickens to your preferred consistency. Taste and adjust the seasoning if needed.

Making your own gravy? Mix the cornflour with a little cold water until you have a smooth paste. Whisk the paste into the simmering beer mixture a little at a time, stirring continuously to prevent lumps. Simmer until the gravy thickens.

5. Brown butter for potatoes

Just before serving, place the 50g butter in a small saucepan over medium heat.

Allow the butter to melt, then continue cooking, swirling the pan or stirring occasionally. The butter will foam before golden-brown flecks begin to appear on the bottom of the pan. It will also develop a nutty aroma.

As soon as the flecks turn golden brown, remove the pan from the heat. The butter can burn quickly at this stage. Immediately pour it into a heatproof bowl to stop it cooking further.

6. Serve

Place the sliced turkey on a large serving platter. Next, place the roasted onions and hasselback potatoes around the turkey.

Drizzle the browned butter over the potatoes and sprinkle with the sumac and sea salt mixture.

Scatter the fresh cherries and thyme leaves over the potatoes and onions. Finish with a drizzle of warm beer gravy over the turkey, and serve the remaining gravy on the side.