Festive Turkey Roll

Le Creuset Holiday Essentials

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Turkey roll is a great cost-effective way to feed a large crowd at Christmas. With no bones to contend with the joint is easy to present and slice and there is no wastage. Hand-rolling the turkey yourself means you can make everything from scratch adding or omitting ingredients from the stuffing as you please.

Serves: 6 - 8
Preparation time: 10 minutes
Cooking time: 2 hours 10 minutes

For the Turkey and Stuffing
1/2 tablespoon oil, for frying
1 onion, finely chopped
1 garlic clove, crushed
1 tablespoon dried mixed herbs
120g fresh breadcrumbs
60g dried cranberries
50g pistachios, roughly chopped
1 orange
200g sausage meat
2kg boneless turkey breast
40g butter
Sea salt and cracked black pepper

For the Crumb
80g fresh breadcrumbs
50g salted and roasted mixed nuts, finely chopped
20g pistachios, finely chopped
1/2 tablespoon mixed herbs
40g dried cranberries, roughly chopped
1 orange
1. Preheat the oven to 200⁰C/ Fan 180⁰C/ Gas Mark 6

2. Warm the oil in a frying pan and gently sauté the onions and garlic for 4 - 5 minutes until soft. Stir through the mixed herbs and cook for a further 1 minute.

3. In a bowl combine the onion mix with the breadcrumbs, cranberries, pistachios and zest of 1 orange. When the onions have cooled, add the sausage meat and mix until all the ingredients are combined. Set aside whilst you prepare the turkey.

4. Place the turkey on a large board. Run a sharp knife down one side slice through the center of the turkey but stopping before you cut all the way through. Open out the ‘butterflied’ turkey and lay a sheet of parchment paper over the top. With a rolling pin or meat mallet, flatten out the turkey so the whole piece is roughly the same thickness. Discard the paper.

5. Place the sausage stuffing on one half of the turkey. Roll the turkey up from the stuffing side to create a roll, encapsulating the stuffing in the middle.

6. Using butchers string, tie the joint together securely in loops before transferring to the Cast Iron Oval Casserole. Cover the joint generously with the butter before seasoning. Place in the oven to roast for 1hour 45 minutes.

7. In the meantime, make the crumb. Combine all the ingredients in a bowl except for the orange. Finely grate in the zest of the orange and half its juice. Set aside and allow the orange juice to be absorbed by the crumb until ready to use.

8. Remove the turkey from the oven and carefully cut and remove the string - your joint will now hold its shape. Cover the joint with the prepared crumb and return to the oven for a further 15 to 20 minutes, until the crumb is golden and the internal temperature on the joint hits 70⁰C.

9. Remove from the oven, place on the lid and allow to rest for at least 15 minutes. Serve with your usual roast dinner trimmings.