This delicious Jamie Oliver Turkey Breast is a show-stopping dish perfect for any occasion! With juicy turkey filled with savory sausagemeat, sage, and sweet apricots, then wrapped in crispy bacon, it’s a simple yet impressive meal. Ideal for holidays or special dinners, it’s a crowd-pleasing recipe you’ll love!
Ingredients Nedded
- 1 medium onion
- 1 large clove of garlic
- 1 tbsp olive oil
- 250g (9 oz) higher-welfare Cumberland sausages
- ½ a bunch of fresh sage
- 100g (3.5 oz) dried apricots
- 50g (1.75 oz) fresh breadcrumbs
- 2kg (4.4 lbs) higher-welfare turkey breast, skin on, butterflied
- 10 rashers of higher-welfare streaky bacon
How To Make Turkey Breast
- Preheat the oven: Preheat the oven to 200ºC (400ºF/gas 6).
- Prepare the aromatics: Peel and finely chop the onion and garlic.
- Cook the onion and garlic: Heat olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, stirring occasionally. Stir in the garlic and cook until golden. Remove from heat and let cool.
- Make the stuffing: Squeeze the sausagemeat out of its skins into a large bowl. Roughly chop the sage leaves and apricots, then mix them into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to combine everything well.
- Stuff the turkey breast: Lay the turkey breast skin-side down on a clean chopping board. Evenly spread the stuffing over the top.
- Roll and wrap: With the longest side closest to you, tightly roll up the turkey breast. Place it seam-side down and drape the streaky bacon widthways along the length of the turkey.
- Tie and season: Secure the turkey roll by tying it with kitchen string at 5cm (2-inch) intervals. Drizzle with a little olive oil and season with salt and black pepper.
- Roast the turkey: Place the stuffed turkey breast in a roasting tin, cover with foil, and roast for 1 hour 20 minutes (or 40 minutes per kilo/18 minutes per pound). Remove the foil for the last 20 minutes to allow the bacon to crisp.
- Check for doneness: Pierce the thickest part of the turkey and ensure the juices run clear.
- Rest before serving: Transfer to a board, cover with foil and a clean tea towel, and let rest for 20–30 minutes before slicing.
Recipe Tips
- Chop apricots finely: To ensure even distribution of sweetness, finely chop the dried apricots. This prevents large chunks and helps blend flavors smoothly.
- Tie the turkey tightly: Secure the turkey roll well with kitchen string to keep the stuffing inside and ensure even cooking. Loose rolls may unravel and cook unevenly.
- Let it rest before slicing: Resting for at least 20 minutes allows the juices to settle, keeping the meat moist and making slicing easier. Cutting too soon can make the turkey dry.
- Check doneness correctly: Instead of just looking at the juices, use a meat thermometer. The internal temperature should reach 74°C (165°F) at the thickest part to ensure it’s fully cooked.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover stuffed turkey breast cool to room temperature. Wrap it tightly in foil or place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Wrap the cooled turkey breast in plastic wrap and then in foil to prevent freezer burn. Store in an airtight container or freezer bag for up to 2 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the turkey in a baking dish, cover with foil to keep it moist, and heat for 15–20 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 174
- Total Fat: 6.7g
- Saturated Fat: 2.2g
- Total Carbohydrate: 4.7g
- Dietary Fiber: 0.7g
- Sugars: 2.8g
- Protein: 24g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sausage And Apple Pie
- Jamie Oliver Thai Green Curry Aubergine
- Jamie Oliver Aubergine Cannelloni
- Jamie Oliver Aubergine Pasta Bake
Jamie Oliver Turkey Breast
Description
This delicious Jamie Oliver Turkey Breast is a show-stopping dish perfect for any occasion! With juicy turkey filled with savory sausagemeat, sage, and sweet apricots, then wrapped in crispy bacon, it’s a simple yet impressive meal. Ideal for holidays or special dinners, it’s a crowd-pleasing recipe you’ll love!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200ºC (400ºF/gas 6).
- Prepare the aromatics: Peel and finely chop the onion and garlic.
- Cook the onion and garlic: Heat olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, stirring occasionally. Stir in the garlic and cook until golden. Remove from heat and let cool.
- Make the stuffing: Squeeze the sausagemeat out of its skins into a large bowl. Roughly chop the sage leaves and apricots, then mix them into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to combine everything well.
- Stuff the turkey breast: Lay the turkey breast skin-side down on a clean chopping board. Evenly spread the stuffing over the top.
- Roll and wrap: With the longest side closest to you, tightly roll up the turkey breast. Place it seam-side down and drape the streaky bacon widthways along the length of the turkey.
- Tie and season: Secure the turkey roll by tying it with kitchen string at 5cm (2-inch) intervals. Drizzle with a little olive oil and season with salt and black pepper.
- Roast the turkey: Place the stuffed turkey breast in a roasting tin, cover with foil, and roast for 1 hour 20 minutes (or 40 minutes per kilo/18 minutes per pound). Remove the foil for the last 20 minutes to allow the bacon to crisp.
- Check for doneness: Pierce the thickest part of the turkey and ensure the juices run clear.
- Rest before serving: Transfer to a board, cover with foil and a clean tea towel, and let rest for 20–30 minutes before slicing.
Notes
- Chop apricots finely: To ensure even distribution of sweetness, finely chop the dried apricots. This prevents large chunks and helps blend flavors smoothly.
- Tie the turkey tightly: Secure the turkey roll well with kitchen string to keep the stuffing inside and ensure even cooking. Loose rolls may unravel and cook unevenly.
- Let it rest before slicing: Resting for at least 20 minutes allows the juices to settle, keeping the meat moist and making slicing easier. Cutting too soon can make the turkey dry.
- Check doneness correctly: Instead of just looking at the juices, use a meat thermometer. The internal temperature should reach 74°C (165°F) at the thickest part to ensure it’s fully cooked.
Jamie Oliver Turkey Breast