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Turkey breast stuffed with cherries, feta and pinenuts, with glazed carrots
( SERVES 8 )

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Photo by Tamara West

5.0 / 5 FROM 1

A double breast is the two breasts taken off the bird as a whole piece. You can also make this recipe with double chicken breast, however cook for less time as they are smaller.

Stuffed turkey breast

1¼ cups	Panko breadcrumbs
¾ cup	Dried cherries, chopped
3 Tbsp	Sage, or thyme leaves, finely chopped
150 g	Feta, crumbled
⅓ cup	Pine nuts, toasted
½ cup	Parsley, finely chopped
1	Egg
3 Tbsp	Butter, melted
2	Turkey breasts, Double, skinless (700-800g each)
3 Tbsp	Cherry jam, heated to loosen

Orange and maple syrup glazed baby carrots

½ cup	Orange juice
1 Tbsp	Maple syrup
½ cup	Chicken stock
2 bunches	Baby carrots, trimmed
2 tsp	Butter
¼ cup	Parsley, finely chopped

Directions

To make the stuffing, mix breadcrumbs, cherries, sage, feta, pine nuts, parsley, egg and butter together until well combined. Season with salt and pepper.
Lay double turkey breast flat on a chopping board and pound with a meat mallet or rolling pin to flatten evenly. Place half of the stuffing, rolled into a log shape, down the centre of the turkey breast lengthways.
Roll up turkey breast firmly and tie up with a few pieces of string to secure in place. Repeat with remaining turkey breast. At this stage you can leave the rolled turkey breasts in the fridge until ready to cook.
When ready to cook, heat oven to 200C.
Season rolled turkey breasts with salt. Heat a drizzle of olive oil in a large frying pan on medium to high heat.
Sear turkey rolls to colour, about 1 minute each side. Transfer to an oven tray and roast for 10 minutes.
Remove from oven, brush with cherry jam and return to oven to cook for a further 10-15 minutes or until cooked through. A food thermometer takes the guess work out of knowing when your turkey is cooked. The minimum internal temperature should be 74C (165F). Set breast aside to rest for 5-10 minutes.
While turkey is cooking, make the glazed carrots. Cook carrots in boiling salted water until just tender, 4-5 minutes.
Boil orange juice, chicken stock and maple syrup together until reduced to a syrup, about 12 minutes, whisk in butter, keeping on the heat for a further 1-2 minutes, until the sauce has thickened.
To serve, slice turkey roll thickly on a bit of an angle. Drain carrots and toss with orange glaze, parsley and season with a little salt and freshly ground black pepper. Divide between plates. Serve with baby potatoes.