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Whole Roast Turkey Breast stuffed with Chili Pancetta, Saffron and Pistachios

Modern Australian recipe

Ingredients

1.5 - 1.8 kg whole turkey breast (skin on) 125g butter, softened 75g chopped pistachios pinch saffron salt and pepper juice of a lemon 3 slices of chilli pancetta extra butter serve with steamed vegetables


Nutritional information

No nutrition information available

Instructions

Preheat oven to 170°C. In a medium bowl combine butter, pistachios, saffron, salt and pepper, lemon juice and chilli pancetta. Gently separate the skin from the turkey by inserting your hand under the skin, taking care not to break the seal. Push in stuffing until evenly lined. Heat a large oven proof pan with extra butter and sear turkey on both sides until golden. Place in the oven and bake for 40- 45mins or until cooked through. Allow to rest for 15 minutes covered before carving. Slice thickly and serve with gravy and steamed vegetables