Festive Turkey Roll with Orange, Cranberry & Pistachio Crumb
Prep: 10 mins Cooking: 2 hours 10 mins
Turkey roll is a great cost-effective way to feed a large crowd at Christmas. With no bones to contend with the joint is easy to present and slice and there is no wastage. Hand-rolling the turkey yourself means you can make everything from scratch adding or omitting ingredients from the stuffing as you please. We recommend the Le Creuset Signature Cast Iron 29cm Oval Casserole for this dish.
- 1/2 tablespoon oil, for frying
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 tablespoon dried mixed herbs
- 120g fresh breadcrumbs
- 60g dried cranberries
- 50g pistachios, roughly chopped
- 1 orange
- 200g sausage meat
- 2kg boneless turkey breast
- 40g butter
- Sea salt and cracked black pepper
For the Crumb
- 80g fresh breadcrumbs
- 50g salted and roasted mixed nuts, finely chopped
- 20g pistachios, finely chopped
- 1/2 tablespoon mixed herbs
- 40g dried cranberries, roughly chopped
- 1 orange
- Preheat the oven to 200⁰C/ Fan 180⁰C/ Gas Mark 6
- Warm the oil in a frying pan and gently sauté the onions and garlic for 4 - 5 minutes until soft. Stir through the mixed herbs and cook for a further 1 minute.
- In a bowl combine the onion mix with the breadcrumbs, cranberries, pistachios and zest of 1 orange. When the onions have cooled, add the sausage meat and mix until all the ingredients are combined. Set aside whilst you prepare the turkey.
- Place the turkey on a large board. Run a sharp knife down one side slice through the center of the turkey but stopping before you cut all the way through. Open out the ‘butterflied’ turkey and lay a sheet of parchment paper over the top. With a rolling pin or meat mallet, flatten out the turkey so the whole piece is roughly the same thickness. Discard the paper.
- Place the sausage stuffing on one half of the turkey. Roll the turkey up from the stuffing side to create a roll, encapsulating the stuffing in the middle.
- Using butchers string, tie the joint together securely in loops before transferring to the Cast Iron Oval Casserole. Cover the joint generously with the butter before seasoning. Place in the oven to roast for 1hour 45 minutes.
- In the meantime, make the crumb. Combine all the ingredients in a bowl except for the orange. Finely grate in the zest of the orange and half its juice. Set aside and allow the orange juice to be absorbed by the crumb until ready to use.
- Remove the turkey from the oven and carefully cut and remove the string - your joint will now hold its shape. Cover the joint with the prepared crumb and return to the oven for a further 15 to 20 minutes, until the crumb is golden and the internal temperature on the joint hits 70⁰C.
- Remove from the oven, place on the lid and allow to rest for at least 15 minutes. Serve with your usual roast dinner trimmings.
- Your meat is best purchased from a reliable butcher - this way you can tell them what you plan to do with your turkey. Explain you are making a stuffed turkey roll and they will be able to debone and gently roll and tie the turkey ready for you to prepare at home.
- When you tie your turkey, make sure the loops of string around the joint are equally distanced. This will ensure the joint cooks evenly.