Cooking turkey can be daunting for many, what if it’s undercooked? A big NO NO in poultry and what if it’s overcooked, again a big NO NO. You want your turkey just right, crispy skin, and moist on the inside. This requires technique and patience. You can always opt for a much simpler version of turkey though. Today I propose a simplified turkey dish, easy to make and a guaranteed success for your friends. The result? Crispy on the outside, moist on the meat with a wonderful filling on the inside.
Ingredients
Turkey breast
Streaky Bacon slices
Spinach – You can use any stuffing you like actually
Chopped bacon – gives wonderful flavouring, alternatively you can use pancetta
1 white onion – diced small
2 cloves garlic finely chopped
Parsley coarsely chopped
Salted Butter
Cooking cream
Mozzarella cheese
Salt and pepper to taste
Method
In a pan, add chopped bacon and let it crispy up and release the oil, then add the onions, garlic and stir to release flavour. Add the spinach and parsley, stir, pour some cooking cream, let it bubble up. Add salt and pepper to taste. Set aside a bit of the spinach cream for later use. To the rest of the pan, add a little bit of diluted corn flour to firm up the sauce.
Slice your turkey breast along the breast so that it folds into three. On one side, put your spinach sauce, add a few bits of mozzarella cheese and roll the turkey breast until it turns into a roll. Tie the ends with a toothpick. Wrap the breast into streaky bacon until fully covered.
Roast in the oven until fully cooked. When you prick the breast with a skewer, oil should ooze out. This is when you know that it’s cooked and still moist on the inside. Don’t forget to remove the toothpicks.
Properly wash your medium sized potatoes, leave the skin on, you can slice into halves if you wish. Wrap into a foil, along with some olive oil and proper seasoning of salt and pepper. Bake until cooked.
For serving,
Slice the breast into serving portions…serve with whole baked sweet potatoes with a nice dollop of salted butter. Pour the remaining cream onto breast and serve with a nice glass of chilled chardonnay. Enjoy!
Source: Seychelles Nation