Roast Turkey Breast with Sage & Onion Stuffing & Cranberry Sauce Recipe

Ingredients

1.2kg organic turkey breast joint
2 onions
200g carrots
2 celery sticks
2 bay leaves
130g sage & onion stuffing mix
30g butter
2 tbsp cornflour
324ml chicken bone broth
200g jar of cranberry sauce

Prep: 15 mins | Cook: 2 hrs + resting

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Method

1. Take the turkey breast joint out of the fridge approximately 1 hr before you want to cook it. Preheat your oven to 190°C/Fan 170°C/Gas 5.

2. Trim, peel and slice the onions. Trim, scrub and thickly slice the carrots. Trim and thickly slice the celery sticks. Add all the veg to a snug roasting tin, which will fit the turkey joint. Season them with salt and pepper and toss to mix. Tuck in 2 bay leaves.

3. Place the turkey joint on top of the veg. Season with salt and pepper. Place a large sheet of foil over the tin, crimping it to the edges so it forms a roomy tent over the turkey. Roast for 40 mins.

4. After 40 mins, remove the foil and roast the turkey for a further 30 mins till golden brown. The turkey breast should be cooked through. Check by inserting a knife into the thickest part. The juices should run clear. Pop the meat thermometer in to check – it should read 65-70°C. Transfer the turkey to a board, leaving the veg in the tin, and loosely cover with clean foil. Rest for 30 mins.

5. Make the sage & onion stuffing. Fill and boil your kettle. Pour the stuffing mix into a bowl. Pour over 300ml hot water. Stir well and let the mix stand for 5 mins. Scoop the stuffing mixture into a small ovenproof dish and bake for 25-30 mins till browned and crisp. Remove from the oven and cover with foil. Set aside to keep warm.

6. While the stuffing cooks, make the gravy. Melt 30g butter (save the rest for your other recipes) in a medium-sized pan. Add 2 tbsp cornflour and cook, stirring, for 4-5 mins till you have a golden-brown paste – this is your roux, which will thicken your gravy.

7. Trickle in a little of the chicken bone broth and whisk to combine. Repeat till you’ve used up all the bone broth and it’s smoothly combined. Whisk in 600ml hot water from the kettle, then add the roast veg and bay leaves from the roasting tin.

8. Turn the heat up and bring to the boil. Reduce the heat, pop a lid on the pan and gently boil for 15-20 mins till the gravy has thickened a little. Tip in any juices from the board where the turkey is resting. Taste and season with salt and pepper.

9. Strain the gravy into a serving jug, discarding the veg and bay leaves – press them with a wooden spoon to squeeze out as much liquid as possible. You should have approximately 750ml gravy. Carve the turkey and serve it with the gravy, stuffing and cranberry sauce.