Name: Fig and pistachio stuffed turkey breast
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8
Ingredients: Stuffing; 15 gram butter; 1 tablespoon olive oil; 1 echalot, chopped; 75 gram pancetta, chopped roughly; 1 1/2 teaspoon fresh lemon thyme leaves; 4 fresh figs, trimmed and cut into eighths; 1/4 cup pistachio kernels, chopped roughly; 1 1/2 cup chunky breadcrumbs; Turkey; 1.6 kilogram turkey breast fillet with skin on; sea salt and ground white pepper; 15 gram butter; 1 tablespoon olive oil; Gravy; 2/3 cup verjuice; 1 large sprig of lemon thyme; 1 1/3 cup chicken stock; 40 gram cold butter, cubed

Ingredients

Stuffing

15 gram butter

1 tablespoon olive oil

1 echalot, chopped

75 gram pancetta, chopped roughly

1 1/2 teaspoon fresh lemon thyme leaves

4 fresh figs, trimmed and cut into eighths

1/4 cup pistachio kernels, chopped roughly

1 1/2 cup chunky breadcrumbs

Turkey

1.6 kilogram turkey breast fillet with skin on

sea salt and ground white pepper

15 gram butter

1 tablespoon olive oil

Gravy

2/3 cup verjuice

1 large sprig of lemon thyme

1 1/3 cup chicken stock

40 gram cold butter, cubed

Method

1.Preheat oven to 200°C (180°C fan-forced). Heat butter and oil in frying pan over medium-high heat. Cook eschalot, pancetta, lemon thyme and figs for 8 minutes until mixture begins to colour.

2.Remove from heat and gently stir through pistachios and breadcrumbs. Season to taste. Cool completely.

3.Place turkey breast on board. Slice it in half horizontally, leaving it joined at one side, to create a pocket. Season inside pocket, then place stuffing in pocket. Tie twine around breast to secure it. Season.

4.Heat butter and oil in frying pan over medium-high heat. Cook turkey breast skin-side down for a few minutes until golden. Turn over and place in oven for 1 hour. To fine out if turkey is cooked, pierce thickest part of bird with skewer. If juices run clear, turkey is cooked.

5.Remove turkey from oven. Place on cleaned chopping board to rest.

6.Put frying pan, with juices, over high heat and add verjuice, stirring and scraping pan with wooden spoon to deglaze. Add thyme sprig and boil for a few minutes until also reduce by half.

7.Lower heat to medium and whisk in cold cubed butter, 2 pieces at a time to thicken sauce slightly. Strain through fine sieve. Season to taste.

8.Slice turkey and place on serving platter. Drizzle with half of sauce to keep moist. Serve with remainder of sauce on the side.

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