If the idea of roasting a whole turkey is not appealing to you, this recipe for brined and stuffed turkey breast roast is just the thing. No trussing or fancy carving needed. If you do ever decide to tackle a whole turkey, be sure to read my post How To Truss Poultry and How To Carve Poultry for step-by-step instructions.
Turkey breast roast or rolled turkey breast (about 2,5 kg)
Oyster sauce to baste
60 ml coarse salt (or if using table salt only use 30 ml)
60 ml brown or yellow sugar
1 litre cold tap water
30 ml lemon juice
125 g couscous
125 ml hot vegetable or chicken stock
100 g dried fruit, cut into small pieces (dates, raisins, apricots, cranberries, etc.)
250 ml black rooibos tea
50 g nuts, finely chopped (pecan, almonds or peanuts)
10 ml lemon rind
15 ml lemon juice
15 ml fresh rosemary, finely chopped
salt and freshly ground pepper
250 ml hot water
250 ml white or red wine
15 ml cake flour
salt and freshly ground pepper to taste
10 ml chilled butter
- To make the brine, mix all the ingredients together in a large rectangular Tupperware or similar container with a lid until dissolved.
- Place the turkey in the brine and refrigerate overnight. Turn after a few hours.
- To make the stuffing, place the couscous in a large mixing bowl, pour over the stock, cover with cling film or a plate and set aside for 5 minutes.
- Place the dried fruit in a medium mixing bowl, add the tea and set aside to plump up.
Drain the fruit and reserve the liquid.
- Loosen the couscous with a fork and add the well drained fruit as well as the nuts, lemon rind and juice, rosemary and seasoning. Add a little of the reserved liquid to moisten the couscous mixture.
- Remove the turkey breast from the brine and make a slit in the side to form a pocket (if using Turkey breast) or unroll the Turkey roll and spread the stuffing into the pocket and secure the opening with sosatie sticks or stainless steel skewers.
- Brush the skin generously with the oyster sauce.
- Place the turkey skin side down on a roasting tin and roast in a pre-heated oven at 200 ℃ for 20 minutes. Then turn the breast over and roast for another 25 minutes per 500 g of meat at 180 ℃.
- Remove the turkey from the oven and remove the sosatie sticks or stainless steel skewers.
- Transfer the turkey to a serving dish and keep warm until ready to serve. The turkey should rest for at least 20 minutes before carving.
- To make the gravy, stir the flour into the pan juices and add the hot water and wine. Add the salt, pepper and butter and stir continuously while bringing to the boil.
- Transfer to a sauceboat and keep warm.
- Serve the turkey hot, cold or a room temperature with the gravy.
8 – 10 servings.