TURKEY BREAST WITH WALNUT & HERB BUTTER STUFFING
1kg free-range turkey breast, skin on
60ml extra virgin olive oil
100ml white wine
100g (1 cup) Lucky Natural Californian Walnuts, roasted
2 tsp fennel seeds
1 tsp ground cumin
100g unsalted butter, cut into cubes
50g orange rind, finely grated
1/3 cup flat leaf parsley leaves, roughly chopped
2 tsp fresh thyme leaves
2 tsp sea salt
1/4 tsp freshly ground pepper
1. To make the walnut butter, place the nuts and spices in a food processor and pulse until nuts are roughly chopped. Add the remaining ingredients and pulse the machine until all ingredients are combined. Set aside.
2. To prepare the turkey, place the breast skin side down on a chopping board. Using a sharp knife, butterfly the breast meat and open out like a book, with the cut side facing up (see below for details).
3. Spread the walnut mixture evenly over the cut side of the breast, leaving about 3cm along the edges. Roll up tight and tie the breast with cooking string at 2cm intervals along the length of the breast, making sure the skin side faces up. Tightly wrap in plastic wrap and place in the refrigerator for minimum 1 hour. This helps to keep the shape while cooking.
4. Preheat fan-forced oven to 150°C.
5. Remove the meat from the refrigerator and leave at room temperature for 30 minutes. Remove the plastic wrap. Heat the oil in a non-stick, oven proof frying pan over a medium-high heat. Place the turkey breast skin side down and cook for 2 minutes until golden then continue browning and turning on all sides. This takes about 10 minutes in total. Pour in the wine and transfer the pan to the oven. Cook for 30 minutes, turning the breast over after 15 minutes. Test with a skewer. When cooked, the juices will run clear when inserted with a skewer. Remove from oven. Cover the breast loosely with foil and set aside for 20 minutes to rest the meat.
6. Slice the meat at 1cm intervals and serve with resting juices remaining in the pan.
• To butterfly the breast meat, starting from one side, cut in half horizontally along the length of the breast almost all the way through to the other side, then open out like a book.