Buy a boneless turkey breast, about 4 to 5 pounds in size, making sure the skin is on. Either buy a stuffing from a gourmet store or butcher shop or make your own, like the one here.
Servings: 6 to 8
For the turkey breast
1 boneless turkey breast, skin-on, about 4 pounds ¼ cup butter, softened 2 cloves garlic, crushed Salt and freshly ground pepper to taste 2 teaspoons grated lemon rind 2 tablespoons lemon juice
For the stuffing
2 tablespoons butter 1 small onion, chopped 1 clove garlic, chopped 8 ounces mushrooms, chopped 1 pack frozen spinach, defrosted, well-drained and chopped 1 teaspoon dried tarragon or other herb ½ teaspoon grated orange rind 1 egg, lightly beaten 2 tablespoons orange juice ¾ cup bread crumbs, or more if needed
For the sauce
1 onion, peeled and sliced 2 medium carrots, sliced 8 cloves garlic, peeled ½ cup white wine 3 cups chicken or turkey broth 1 tablespoon cranberry jelly
Method
Preheat oven to 375 F. Cream the butter, garlic, salt, pepper, lemon rind and juice together. With fingertips, gently ease turkey skin away from breast.
Stuff garlic butter under skin and into any cavities you find in the meat.
Heat skillet on medium heat and add butter. Sauté onion, garlic and mushrooms together until mushrooms start to exude liquid. Remove from heat. Stir in spinach, tarragon and combine. Add orange rind, egg, orange juice and enough bread crumbs to bind it together. Season with salt and pepper.
Arrange onion, carrots and garlic cloves on bottom of a roasting pan. Make a layer of the stuffing on top, small enough to be covered by the breast. Open breast out flat and lay, skin side up, over the stuffing. Pour white wine over top.
Roast, uncovered, for 1 hour to 1 hour and 15 minutes, depending on the thickness of the breast, or until juices run clear. Let rest for 10 minutes. Place on a carving board.
Skim fat from pan and add chicken stock. Add cranberry jelly and bring to boil. Boil for a few minutes, then pour sauce through a sieve, pressing down on the ingredients. Return to pan and bring to boil. Taste for seasoning, adding more salt or pepper as needed. Carve breast and serve with stuffing and sauce.
Lucy Waverman