An Aussie Twist on a Christmas Classic! Try this on your table this festive season, and it's sure to be a crowd favourite!
Ingredients:
- 60g butter
- 2 leeks, trimmed, white part only, finely chopped
- 3 middle bacon rashers, trimmed, finely chopped
- 5 garlic cloves, crushed
- 2 cups fresh breadcrumbs
- 1/3 cup finely chopped fresh flat-leaf parsley leaves
- 1 1/2 tbsp Lemon Myrtle Spice
- 2 x 1.5kg fresh single turkey breasts with skin
- 1/4 cup extra virgin olive oil
- 800g green beans, trimmed
- 4 bunches asparagus, trimmed
- Gravy, to serve
- Lemon zest, to serve
- Flaked toasted almonds, to serve
Method:
-
Melt butter in a large frying pan over medium heat. Add leek, bacon and 3/4 of the garlic. Cook, stirring, for 8 minutes or until softened. Transfer to a large bowl. Set aside to cool. Add breadcrumbs, parsley and lemon myrtle. Season. Stir to combine.
- Preheat oven to 180C/160C fan-forced. Using a sharp knife, cut 1 turkey breast along 1 side (don’t cut all the way through). Open up turkey to lay flat, skin-side down. Cover turkey with plastic wrap. Using a meat mallet or rolling pin, flatten until 1cm-thick. Remove plastic wrap. Top with half the stuffing, pressing evenly to flatten. Roll up turkey, from 1 short end, to form a log. Tie with kitchen string at 4cm intervals to secure. Place in a large roasting pan. Repeat with remaining turkey breast and stuffing mixture. Brush turkey with 1 tablespoon oil. Season.
- Roast turkey for 1 hour 15 minutes, basting occasionally with juices, until cooked through. Rest, covered, for 15 minutes.
- Meanwhile, bring a large saucepan of salted water to the boil. Cook beans and asparagus for 3 minutes or until bright green and tender. Drain. Return to pan with remaining oil and garlic. Toss to combine.
- Slice turkey. Sprinkle with lemon zest, lemon myrtle spice and almonds. Serve with vegetables and gravy.
Our thanks to taste.com and Charlotte Binns-McDonald for this recipe!