Recipe from What's For Lunch, Honey?
2 1/2kg boneless turkey breast with skin, butterflied (see notes below)
500g Crimini mushrooms, finely chopped
400g dried cranberries
120g parsnip, diced
150g onions, finely chopped
2 garlic cloves, finely chopped
Handful of sage leaves, chopped
20g butter, melted
Salt and pepper
120 ml Marsala wine
400 ml unfiltered apple cider
1 bay leaf
2-3 whole cloves
1 tablespoon cornstarch
You'll also need: kitchen twine, heavy duty foil
Making the stuffing
In a large skillet heat some of the butter and sauté the onion, garlic and diced parsnip until fragrant. Add some of the sage, reserving some for later, a pinch of salt and some pepper. Stir occasionally, then add the mushrooms the remaining butter and continue to sauté until the mushrooms have softened.
Add the cranberries and sauté for another 3 to 4 minutes. Transfer to a bowl and set aside.
Notes: The stuffing can be prepared a day advance and stored in the refrigerator in an air-tight container.
Making the Turkey
Place an oven rack in the oven and pre-heat the oven to 230 degrees C.
Once you have butterflied your turkey breast (see notes below), arrange the breast with a short side nearest to you, skin side facing down. Sprinkle with salt and pepper.
Spread the stuffing evenly over the turkey breast, leaving about a 2 cm border on all sides. Fold the short side nearest to you over the stuffing, enclosing the stiffing securely. Now roll up the turkey breast tightly.
Place the turkey roulade seam side down, then tie crosswise, at about 2.5 cm intervals, with the kitchen twine.
Brush turkey with melted butter then sprinkle with salt and pepper.
Heat some canola oil in a skillet on high heat. Place the turkey, seam side down, and brown, sealing the juices in. Brown the meat on all sides until the skin is golden and crispy.
Remove the roulade and place in roasting pan. Keep the skillet aside. Roast the turkey roulade, uncovered for about 30 minutes, turning it around about half way through.
Take roasting pan out then pour in the Marsala wine, 250 ml cider, cloves, bay leaf and the remaining sage. Cover roasting pan with heavy-duty foil and continue to roast for another 35 - 45 minutes, or until the juices run clear.
Transfer the turkey roulade to a cutting board, cover with foil and allow to stand for 15 minutes before slicing. This will give you plenty of time to prepare the gravy.
Notes: How to butterfly a turkey breast
- Place the turkey breast on a cutting board. Determine which long side is the thickest. Starting on the narrower side and holding knife parallel to the work surface, make a horizontal cut with the knife on the thickest side, about halfway down, to within 2.5 cm of the other side.
- Open up the breast as if you were opening a book. Cover the breast with plastic wrap. Pound with a rolling pin or meat mallet to an even 2 cm thickness. Remove plastic wrap.
- Spread the stuffing over the breast, leaving a 2 cm border on all sides. Roll the breast up into a cylinder.
- Secure the roulade by tying it with kitchen twine..
MAKE AHEAD TIP:
- Prepare the turkey roulade through to the stuffing. Once rolled you can wrap the roulade in plastic wrap and refrigerate for up to 8 hours.
- On the morning of your dinner, brush the turkey roulade with the melted butter and brown on high heat in the skillet. Then place in the roasting pan and cover. On the evening, pour in the liquids, spices and herb, then cover with foil and roast for the 35-45 minutes.
Making the Gravy
Using the skillet in which the turkey roulade was browned, heat to high, pour in the juices from the roasting pan, scraping the bottom of the skillet to deglaze it.
Strain the juices through a fine-mesh sieve into a bowl. Skim off fat. then pour back into the skillet. Bring the juices to a boil.
Whisk together the cornstarch and remaining cider, then whisk into boiling sauce and boil until the sauce thickens.
Slice turkey roulade into thin slices and serve with marsala-cider gravy.