When it comes to celebrating Christmas with loved ones, a beautiful roasted turkey holds a special spot as the centrepiece of your lunch or dinner spread.
Cooking a whole turkey can be rather daunting and time-consuming, however, this rolled breast is stress-free and quick, yet looks spectacular. If you’re entertaining a larger crowd, simply double the recipe to feed 12.
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Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced).
2.Squeeze spinach to remove excess liquid; place in bowl. Stir in cranberries and pistachios; season with salt and freshly ground pepper.
3.Rinse turkey; pat with absorbent paper. Place on a sheet of baking paper large enough to enclose turkey. Slice breast in half lengthways, without cutting right through; open out flat.
4.Spoon stuffing over one cut-side of the breast, fold other side over to enclose. Brush turkey with oil, season with salt and freshly ground pepper; sprinkle with thyme.
5.Wrap paper around the turkey; secure with kitchen string. Place turkey onto large oven tray; roast for 40 minutes.
6.Remove string; peel back paper. Brush surface of turkey with some of the cooking juices. Roast, uncovered, for about 10 minutes or until golden. Stand turkey, covered, for 10 minutes.
7.Combine stock and brandy in saucepan. Simmer, uncovered, until reduced by half.
8.Slice the turkey and serve drizzled with the sauce.
