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The whole turkey breast, left on the bone with the legs and wings removed. You get all the best white meat, it cooks faster and more evenly than a whole bird, and it carves in minutes. Perfect for a smaller Christmas, or anyone who wants the big day with a little less stress. Allow about 400g per person.
How to cook
Take it out of the fridge an hour before cooking and pat the skin dry.
Loosen the skin, season generously underneath and on top, and rub with butter.
Roast at 180°C. There's no need for foil, because the skin crisps better without it. Allow about 40 minutes per kg plus 20 minutes.
It's ready when the thickest part of the breast reaches 72°C and the juices run clear.
Rest it for a good 30 minutes. That's the real secret to juicy turkey.
The whole turkey breast, left on the bone with the legs and wings removed. You get all the best white meat, it cooks faster and more evenly than a whole bird, and it carves in minutes. Perfect for a smaller Christmas, or anyone who wants the big day with a little less stress. Allow about 400g per person.
How to cook
Take it out of the fridge an hour before cooking and pat the skin dry.
Loosen the skin, season generously underneath and on top, and rub with butter.
Roast at 180°C. There's no need for foil, because the skin crisps better without it. Allow about 40 minutes per kg plus 20 minutes.
It's ready when the thickest part of the breast reaches 72°C and the juices run clear.
Rest it for a good 30 minutes. That's the real secret to juicy turkey.