A tangy and tasty dish that’s perfect for a dinner party, Sunday lunch or family celebration as it can be prepared in advance and cooked when ready to eat
- 1 x approx 1.8kg skinless boneless turkey breast joint
- 50g butter
- 1 garlic clove, finely chopped
- 1 celery stick, chopped
- 1 onion, coarsely chopped
- 1 red pepper, finely diced
- 150g dried apricots, finely chopped
- Zest and juice of 1 lemon
- Handful of parsley
- Handful of thyme
- 200g fresh breadcrumbs
- Salt and fresh ground black pepper
- 60ml chicken stock
- 6 streaky rashers bacon
Preheat the oven to 230ºC/Gas 8.
Heat 25g butter in a frying pan,add the garlic, celery, onion and pepper. Cook until soft and beginning to brown. Add the apricots, lemon zest and juice, herbs and breadcrumbs and season.
Gradually add the stock until the stuffing is moist but not wet.
Remove the net or string from the turkey and lay the breast out flat, skinned side down. Spoon the stuffing in the middle of the joint. Fold the breast over the stuffing and tie up. Place the turkey breast upwards in a roasting tin.
Lay the bacon on a chopping board and stretch with the back of a knife. Brush the turkey with a little of the remaining butter and cover with the bacon.
Cover with foil and roast the turkey for 50 minutes per kilo plus 30 minutes extra. Remove the foil for the last 30 minutes. When cooked and juices run clear remove from the oven and leave to rest for 20 minutes.
Serve sliced with a selection of roasted vegetables.
A great addition to this citrus turkey would be a generous helping of herby roasted vegetables, we've got the perfect recipe here