Turkey Breast Roast with Apricot, Cranberry and Orange Stuffing

Stuffed boneless turkey breast roasts are a fantastic option for a festive meal when you don’t need or want to cook a whole turkey. This recipe will guide you through cooking these roasts, whether you have the 1.20 kg or 2.20 kg version.

Ingredients:

• 1 boneless stuffed turkey breast roast (1.20 kg or 2.20 kg)
• Olive oil or melted butter (for basting)
• Salt and black pepper (to taste)
• 1 teaspoon dried thyme or fresh herbs like rosemary, thyme, or sage (optional)
• 1 cup chicken or turkey broth (optional, for basting or pan sauce)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 180°C (350°F).

2. Prepare the Turkey Roast:

• Remove the turkey breast roast from its packaging. Pat it dry with paper towels to help the skin or surface crisp up.
• Season the turkey all over with salt, pepper, and optional herbs (like thyme, rosemary, or sage). You can also rub it with olive oil or melted butter for added flavour and moisture.

3. Roast the Turkey Breast:

• Place the turkey breast roast in a roasting pan or a baking dish. If using, pour 1 cup of chicken or turkey broth into the bottom of the pan to keep the turkey moist and add flavour.
• You can also place the roast on a rack in the roasting pan to allow air to circulate evenly around it.

4. Basting (Optional):

• For extra moisture and flavour, you can baste the turkey every 30 minutes with the pan drippings or a little more melted butter or oil.

5. Cooking Time:

• For the 1.20 kg turkey breast roast: Roast for approximately 60-75 minutes.
• For the 2.20 kg turkey breast roast: Roast for approximately 90-120 minutes.
• As a general rule, roast the turkey until it reaches an internal temperature of 74°C (165°F) in the thickest part. You can use a meat thermometer to check this.

6. Rest the Turkey:

• Once done, remove the turkey from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and keeps the meat moist.

Optional: Making a Pan Sauce or Gravy

While the turkey rests, you can make a simple pan sauce or gravy from the drippings left in the roasting pan.

1. Remove excess fat from the drippings and place the pan over medium heat on the stovetop.
2. Add a splash of white wine (optional) and chicken or turkey broth to the pan. Scrape up any browned bits stuck to the bottom.
3. Simmer for 5-10 minutes until reduced slightly, then season to taste with salt and pepper.
4. For a thicker gravy, stir in a slurry of cornstarch (1 teaspoon cornflour mixed with 2 tablespoons water) and cook until thickened.

Tips for Success:

• Check the temperature: Turkey can dry out if overcooked. A meat thermometer is the best way to ensure the roast reaches the perfect doneness.
• Stuffing temperature: If your turkey is stuffed, ensure the stuffing inside also reaches 165°F (74°C).
• Resting time: Letting the turkey rest before slicing is key to keeping the meat juicy.

Enjoy your succulent stuffed boneless turkey breast roast, perfect for small gatherings or any festive meal!