273 SMITH ST. FITZROY VIC. 3065

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Sat. 9am — 6pm

Sun.  10am — 5pm

HOW TO COOK YOUR TURKEY BREAST

INGREDIENTS
METHOD

1 turkey breast, plain or rolled and stuffed

50-100g softened butter

sea salt

 

Remove your turkey breast from its plastic the night before, to assist with drying the skin out prior to cooking. Leave the turkey breast on a tray in the fridge overnight. The following day, take the breast out of the fridge an hour before cooking, and pre heat your oven to 200°C.

When ready to roast, rub the turkey breast all over with softened butter, and season with sea salt.

Place the breast on a wire rack over a roasting tray, and roast for 30 minutes. Drop the temperature to 150°C and cook for a further 20 minutes per 500g (depending on the weight of the breast). To test for readiness, check with a meat thermometer – it should be 72°C for a stuffed Turkey breast or 65°C for a plain Turkey breast.

If you don’t have a thermometer, the turkey is ready once the juices run clear.

Rest for 20 minutes covered loosely in foil, before carving.