Super-succulent turkey breast
Serves 6 - 8
Easy
Prep:
Cook:
plus overnight brining and resting
A turkey breast is an easy alternative to cooking a whole turkey. We’ve put fennel and orange in our dry brine mix, but you could use salt, pepper and sugar
Skip to ingredients
Units:
- 1 tsp fennel seeds(optional)
- 1 tbsp black peppercorns
- small bunch of thymechopped
- 1 orangezested
- 50g flaky sea salt
- 1 tsp light brown soft sugar
- 2-2.5kg boneless, tied turkey breast(see below for a whole turkey)
- 50g buttersoftened
- thyme and parsley sprigsto serve (optional)
Nutrition: Per serving (8)
- kcal427
- fat23g
- saturates8g
- carbs1g
- sugars0g
- fibre0g
- protein54g
- salt3.55g
Method
step 1
Using a pestle and mortar or a spice grinder, crush the fennel seeds with the peppercorns, then crush in the thyme and orange zest, then finally the salt and sugar. Sit the turkey in a roasting tin skin-side up, on a rack, if you have one. Season all over with the salt mix, then chill in the tray, uncovered, overnight. Will keep chilled for up to two days.
step 2
Remove the turkey from the fridge 2-3 hrs before roasting. Heat the oven to 200C/180C fan/gas 6. Brush off any excess salt mix. Lift the turkey out of the tin and rinse and dry the tin. Sit the turkey back in (on a rack if you have one). Smother all over with the butter, then roast for 1 hr 15-1 hr 30 mins, removing and basting with the butter every 30 mins. To tell if it’s cooked, insert a skewer into the thickest part and check the juices run clear, or use a meat thermometer – it should read at least 65C in the thickest part.
step 3
When the turkey is done, leave it to rest for at least 15 mins on a board with a groove to catch the juices – don’t cover it otherwise the skin will go soggy. Once rested, carve into slices – about 1cm thick is ideal. Arrange the turkey on a platter over the stuffing (see recipe below), scatter with the herbs, if using, and serve. Use the carving and resting juices for the gravy (see recipe below).
