Roast turkey breast with apricot, gammon and pistachio stuffing
Serves: 8-10
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Roast turkey breast with apricot, gammon and pistachio stuffing
Serves: 8-10
Prep time: 45 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
500Kcal
Fat
19gr
Saturates
7gr
Carbs
14gr
Sugars
8gr
Fibre
3gr
Protein
62gr
Salt
1.4gr
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Ingredients
- 1 x 1.7kg boneless turkey breast, at room temperature
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 stick celery, roughly chopped
- 2 bay leaves
- 2 tbsp goose fat or soft butter
- 200ml dry white wine
- 500ml chicken stock
For the stuffing
- 1 x smoked rindless gammon steak, about 150g (from a pack of 2)
- 1 tbsp flavourless oil, eg sunflower
- 25g butter
- 1 medium red onion, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 4 good-quality pork sausages, skins removed
- 75g dried apricots, very finely chopped
- finely grated zest of 1 lemon
- 1 x 28g pack flat-leaf parsley, leaves chopped
- 6 sage leaves, roughly chopped
- ¼ whole nutmeg, grated
- 50g pistachio kernels, finely chopped
- 50g white breadcrumbs
- 1 medium egg, beaten
Step by step
Get ahead
Prepare to the end of step 4 the day before; cover and chill. Bring to room temperature before roasting.
- Start with the stuffing. Cut the gammon steak into 1cm cubes and fry them in the oil in a frying pan, stirring occasionally, for about 5 minutes until cooked. Remove to a large mixing bowl. Add the butter, onion, celery and garlic, plus a pinch of salt, to the pan and cook over a gentle heat, stirring often, for about 10 minutes, until soft but not brown. Add to the bowl; cool. Preheat the oven to 220°C, fan 200°C, gas 7.
- Add the remaining stuffing ingredients to the bowl with a generous grinding of pepper; mix and set aside.
- Using your fingers and a small sharp knife, peel the skin from the turkey breast; set aside. Put the breast, skinned-side down, on a work surface covered with clingfilm. Using a sharp knife, with the blade parallel to the board, butterfly the breast by cutting through it horizontally about halfway down the side – stop about 3cm from the other side so the meat is still attached. Open the breast out like a book and cut out any sinew. Using a rolling pin, beat the breast until it is about 1.5cm thick; season.
- Spread the stuffing in an even layer over the breast, stopping 2-3cm from the long edge. Roll the breast up into a neat sausage shape from this edge, then stretch the reserved turkey skin over the top to cover the join evenly. Tie every 2cm with butcher's string so it forms a neat shape. Tie lengthways, too, to make sure the stuffing is enclosed.
- Put the chopped vegetables and bay leaves in the bottom of a large roasting tin and place the joint on top, skin-side up. Season again, then rub the top evenly with goose fat or butter. Cook for 20 minutes, then pour in the wine. Reduce the oven temperature to 180°C, fan 160°C, gas 4. Cook for another 60-70 minutes, covering with foil for the last 30 minutes if it is browning too quickly. Baste regularly with the juices in the pan.
- When the time is up, check that the juices run clear when a skewer is inserted into the centre; remove the joint from the tin, cover with foil and rest for 15 minutes.
- Put the roasting tin on the hob and add the chicken stock. Bubble for 7-8 minutes until it reduces a little; season. Pour in any resting juices and strain into a jug. Carve the turkey breast into slices and serve with the gravy.
