Turkey breast & stuffing:
Whole Turkey breast: boned and butterflied 1
Onion: small diced 100g
Celery: small diced 45g
Garlic: finely chopped 3
Pork mince 250g
Fresh Sage: finely chopped 50g
Day old bread: small cubes 800g
Chicken stock 150g
Salt and Pepper
Day Before OR a few hours before:
In a large bowl or pot big enough to fit your turkey breast:
Mix 5L of water with 128g of salt until dissolved.
Add turkey breast and let brine for 2 hours.
Once finished, rinse out and dry with kitchen towel
Brining is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavourful final dish. This technique is particularly great for lean cuts of meat that tend to dry out during cooking!
- Preheat the Aquaforno to 250c
- In a pan, melt the butter over medium heat. Add the onions, celery and cook, stirring frequently, until soft, 5 to 8 minutes. Add the garlic and continue to cook
- Add the sage and cook for 2 minutes more. Remove from the heat.
- In a large mixing bowl, combine the cubed bread, chicken broth, salt, 1/4 teaspoon pepper, onion/sage mixture.
- Add pork mince and milk to the mix and combine together. Salt and pepper to taste, this process does require you to get hands wash you hands on grab some gloves and get in there, you can use a spoon but you really want to mix this really well.
You can test your seasoning of your stuffing by heating up a pan, making a mini patty and cooking it
- Cover a work surface with clingfilm or give it a good clean. Place the butterflied turkey breast skin-side down on a counter top or work surface and place clingfilm on top of the bird too. Using a meat mallet or rolling pin, pound the turkey breast to an even 1 1/2-inch thickness. Rub the meat with 1 tablespoon of the oil, and sprinkle with salt and pepper. Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. (Place the extra stuffing in a buttered baking dish, and bake during the last 25 minutes of the turkey’s cooking time.)
Starting at the long end, roll the turkey into a long cylinder (start at the end with less skin; this way the skin will end up mostly on the outside of the roll). Don’t worry if the stuffing peeks out in some spots. Tie the roll vertically with butchers string with about 1-1/2 inches between each knot, and also a long string going across the turkey horizontally and weaving in between the other knot and then trim the string. (If you don’t have butchery string, you can use normal thick string just soak it in water for 20 minutes to help it not dry out and break when heating up)