Taste succulent turkey breast that’s literally packed with flavour – toasted hazelnuts, crumbled croutons, vegetables and dried cranberries.
Courtesy of Alison Kent
In a saucepan, melt half of the butter over medium-high heat; fry onion and celery, stirring often, until softened, about 5 minutes. Stir in cranberries, brandy, basil, and half each of the salt and pepper; boil until liquid is reduced by half, about 30 seconds. Remove from heat; stir in croutons and nuts; set aside.
Lay turkey on a work surface; with a sharp knife held horizontally along long thick side of breast, cut almost in half (to within 1 inch/2.5 cm of opposite side); open up like a book, skin side down. Cover with plastic wrap; pound to 1-inch (2.5 cm) thickness.
Stir cheese into stuffing. Spread turkey with stuffing, leaving 1-inch (2.5 cm) border all around. Starting at a long skinless side, roll up. Tie securely with kitchen string at 3-inch (7.5 cm) intervals. Rub remaining butter all over turkey; sprinkle with remaining salt and pepper. Place on a rack in a roasting pan; pour in 2 cups (500 mL) water.
Roast in 375°F (190°C) oven, basting once or twice, until meat thermometer inserted in centre registers 185°F (85°C), about 1 hour and 15 minutes. Transfer turkey to cutting board; let stand for 10 minutes before removing string and slicing.
Tip: You can use either a half or a full (double) turkey breast, so long as the weight is 2 lb/1 kg. Use the pan drippings the make gravy, if desired.