Ingredients:

  • 1 tbsp Unsalted Butter
  • 1 medium Shallot, finely diced
  • 1 clove Garlic, minced
  • 1 large Granny Smith Apple, peeled, cored, and finely diced
  • 1 tsp Fresh Sage, finely chopped
  • 1/2 tsp Dried Thyme
  • 100g White Breadcrumbs (preferably stale)
  • 50g Dried Cranberries
  • 50g Pecans or Walnuts, roughly chopped
  • 1 large Egg, lightly beaten
  • Salt and freshly ground Black Pepper, to taste
  • 5 kg Boneless Turkey Breast (skin on)
  • 2 tbsp Olive Oil
  • 1 Lemon, halved
  • 1 tbsp Fresh Sage Leaves (for topping)
  • Butcher’s Twine
  • 250ml Dry Red Wine (e.g., Merlot)
  • 100ml Ruby Port
  • 1 Cinnamon Stick
  • 2 Star Anise
  • 2 Whole Cloves
  • 1 Orange Peel strip (avoiding pith)
  • 500ml Good Quality Chicken or Turkey Stock (low sodium)
  • 1 tbsp Cornflour (Corn Starch) mixed with 2 tbsp cold water (slurry)
  • 1 tsp Redcurrant Jelly (optional)

Instructions:

  1. Prepare the Stuffing: Sauté shallots and garlic in butter until soft. Add diced apple, sage, and thyme; cook until apple softens slightly. Transfer to a bowl. Mix in breadcrumbs, cranberries, nuts, and the beaten egg. Season well.
  2. Prepare the Turkey: Pat the turkey breast completely dry. If the breast is uneven, butterfly the thickest parts slightly so it lies flat. Spread the stuffing evenly over the flattened meat, leaving a 1-inch border.
  3. Truss and Season: Roll the breast tightly around the stuffing. Secure firmly every 1.5 inches with butcher's twine. Rub the entire exterior with olive oil, season generously with salt, pepper, and press the extra sage leaves onto the skin.
  4. Roast: Place the trussed breast on the roasting rack (or directly in the tray). Roast in a preheated oven at 180°C (350°F/Gas Mark 4) until the internal temperature reaches 72°C (165°F) at the thickest point—usually 1 hour 30 mins. Place lemon halves in the tray to baste.
  5. Rest: Remove turkey from the tray, tent loosely with foil, and allow to rest for a minimum of 15 minutes.
  6. Make the Mulled Wine Gravy: Pour off excess fat from the roasting tray, leaving the browned bits. Add red wine, port, cinnamon, star anise, cloves, and orange peel to the tray. Scrape up the brown bits. Simmer rapidly for 5 minutes to reduce alcohol.
  7. Finish Gravy: Add the stock and simmer until reduced by half. Strain the liquid into a clean saucepan, discarding the spices. Bring to a simmer and whisk in the cornflour slurry until thickened. Stir in redcurrant jelly if using. Check seasoning.
  8. Serve: Remove the twine from the rested turkey. Slice thickly and serve drizzled generously with the mulled wine gravy.