Change Edition

Recipe of the week: Rolled Turkey Breast

Recipe of the week: Rolled Turkey Breast

09.01.2020 From our online archive
You have no idea what to cook? Then you have come to the right place

In collaboration within the food and lifestyle magazine KACHEN, the Luxembourg Times presents the recipe of the week.

Rolled Turkey Breast:

• Serves 6-8

• Preparation time 40 minutes

• 1,5 hours baking time


juice of 1 orange

• 1 cinnamon quill

• 1⁄2 cup (125 ml) maple syrup
• 2 kg boned turkey breast

• 50 g unsalted butter, melted
• 1 tbs plain flour

• 1 cup (250 ml) white wine

• 300 ml chicken stock

• watercress sprigs and mustard fruits (both optional), to serve

For the Stuffing:

100 g unsalted butter, chopped

• 1 onion, finely chopped

• 1 cup chopped flat-leaf parsley leaves

• 10 sage leaves, finely chopped, plus extra fried leaves to serve

• 2 1⁄2 cups (175 g) fresh breadcrumbs

• 2⁄3 cup (100 g) raisins

• 1 tbs plain flour


• Preheat the oven to 190 °C. For stuffing, melt butter in a frypan over medium heat.

• Cook onion, stirring, for 2-3 minutes until softened. Combine with remaining stuffing ingredients. Season and set aside to cool.

• Place orange juice, cinnamon and maple in a small pan over medium heat. Bring to a simmer, then cook for 10 minutes or until reduced by half. Set aside.

• Using a rolling pin, flatten turkey between two sheets of baking paper until 2 cm thick. Season. Place stuffing along one edge. Roll turkey breast tightly to form a log shape. Tie in 5 cm intervals with kitchen string. Brush turkey with butter and season. Place in a roasting pan and cover with foil. Roast, basting every 15 minutes with maple mixture, for 1 hour, then remove foil and roast for a further 20 minutes or until golden and cooked through. Remove turkey from pan and rest, loosely covered with foil, for 10 minutes.

• Return roasting pan over medium heat. Cook flour, stirring, for 1-2 minutes until golden. Stir through wine and stock, then cook for a further 3-4 minutes until the jus is slightly thickened. Strain into a jug. Slice the turkey and serve with fried sage, watercress and mustard fruits, if using, and jus on the side.

Get the Luxembourg Times delivered to your inbox twice a day. Sign up for your free newsletters here.