‘This roll is a great alternative to an entire turkey. The sweet and salty stuffing of apple and chorizo is a match made in heaven.’
Hands-on time 40min, plus resting. Cooking time about 1hr 40min. Serves 8
• Large skin-on turkey breast, about 2.3kg • 25g butter, softened FOR THE STUFFING • 15g butter
• 2 shallots, finely chopped • 125g soft cooking chorizo sausages • 1 eating apple, peeled, cored and finely chopped • 50g fresh white breadcrumbs • 1 medium egg • Small handful parsley, finely chopped FOR THE GRAVY • 2tbsp plain flour • 200ml white wine • 300-400ml chicken stock • 1tsp runny honey
1 To make the stuffing, melt the butter in a large frying pan over low heat and fry the shallots until softened, about 5min. Meanwhile, remove and discard skin from chorizo sausages and break them into small pieces. Add to pan and fry for 5min, until lightly golden and cooked through.
2 Stir through the chopped apple and fry for 1min, then remove from heat and allow to cool.
3 Preheat oven to 190°C (170°C fan) mark 5. Using your hands, remove skin from turkey breast and set aside. To butterfly the breast, put it in front of you on a board. Holding a large knife parallel to the board, make a horizontal cut along the length of the breast about 1cm up from board – stop cutting just before you reach the opposite edge of the breast so the slices stay attached. Open out the meat, then repeat, cutting and opening out again in the same way. Flatten the meat as much as possible to a rectangle of even thickness measuring about 30.5 x 33cm. This requires quite a few cuts in the same direction all over the meat; if needed, cut off bits and reposition. If not an even thickness when finished, bash with a rolling pin.
4 Stir the breadcrumbs, egg, parsley and some seasoning into the chorizo mixture and press on top of the turkey. Roll the meat up in the same direction as the cuts, then wrap the reserved skin around the roll. Secure in place with lengths of knotted kitchen stri
