Rotisserie Turkey Breast with Pork & Sage Stuffing - Aquaforno

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Rotisserie Turkey Breast with Pork & Sage Stuffing

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(serves 8)

Brine: (2.5%)

Salt                               128g

Water                            5L


Turkey breast & stuffing:

Whole Turkey breast: boned and butterflied            1

Butter                           80g

Onion: small diced     100g

Celery: small diced     45g

Garlic: finely chopped 3

Milk                              150ml

Pork mince                  250g

Fresh Sage: finely chopped                                       50g

Day old bread: small cubes                                       800g

Chicken stock           150g

Olive Oil

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!

1. Preheat the Aquaforno to 250c

2. In a pan, melt the butter over medium heat/flame. Add the onions and celery and cook, stirring frequently, until soft. This should take 5 to 8 minutes. Add the garlic and continue to cook

3. Add the sage and cook for 2 minutes more. Remove from the heat.

4. In a large mixing bowl, combine the cubed bread, chicken broth, salt, 1/4 teaspoon pepper, onion/sage mixture.

5. Add pork mince and milk to the mix and combine together. Adding salt and pepper to taste, this process does require you to use your hands so wash your hands or grab some gloves and get in there, you can use a spoon but you really want to make sure this is mixed really well.

You can test the seasoning of your stuffing by heating up a pan, making a mini patty and cooking it

  1. 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)

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