I tried this last weekend, as a practice run for our xmas roast.
Start with a 2.5 kg turkey breast from our local butcher and cut it open.
Stuff it with 500g of sausage meat and one envelope of Paxo stuffing.
Roll it and tie it back together and season with pepper and rosemary.
Top it with latticed bacon and give it a good glug of lemon-infused olive oil and leave it overnight in the fridge.
The following morning, put it in a roasting pan, add about an inch of water to the pan and put two large pats of butter on top of the roast to keep it moist while cooking.
Make a tent out of foil and place it over the turkey breast to hold in heat for even cooking. Remove it during the last hour of cooking for a nice golden brown colour.
Check the water level periodically and add more water if needed.
Cook in a pre-heated oven at 170oC
The typical turkey breast cooking times for thawed turkey breast in a conventional oven are:
* 2 to 3 pounds – 1.5 to 2 hours
* 4 to 6 pounds – 2.5 to 3 hours
* 7 to 8 pounds – 3 to 4 hours
Cook until the internal meat temperature is above 165oF and the juices run clear. (Took us about 2.5 hours in a fan-assisted oven)
