Neven's Turkey Roulade with Maple Glaze

Name: Neven's Turkey Roulade with Maple Glaze
Yield: 6-8
Ingredients: 400g Quality Assured Irish Pork Sausage Meat; 150g Rustic Sourdough Breadcrumbs; 1 Onion, finely chopped; 120g Butter; 50g Dried Cranberries; 50g Pine Nuts; 1 Tbsp Chopped Fresh Flat Leaf Parsley; 2 Tsp Chopped Fresh Herbs (such as Sage, Rosemary, Thyme); 1.75–2kg Quality Assured boneless turkey breast, skin on; 3 tbsp maple syrup; 2 carrots roughly chopped; 1 red onion cut into wedges; sea salt and freshly ground black pepper

Try Neven's tasty Neven's Turkey Roulade with Maple Glaze, as seen in Neven Maguire’s Christmas at Cashel.

6-8 people

Ingredients

400g Quality Assured Irish Pork Sausage Meat

150g Rustic Sourdough Breadcrumbs

1 Onion, finely chopped

120g Butter

50g Dried Cranberries

50g Pine Nuts

1 Tbsp Chopped Fresh Flat Leaf Parsley

2 Tsp Chopped Fresh Herbs (such as Sage, Rosemary, Thyme)

1.75–2kg Quality Assured boneless turkey breast, skin on

3 tbsp maple syrup

2 carrots roughly chopped

1 red onion cut into wedges

sea salt and freshly ground black pepper

Main

400g Quality Assured Irish Pork Sausage Meat

150g Rustic Sourdough Breadcrumbs

1 Onion, finely chopped

120g Butter

50g Dried Cranberries

50g Pine Nuts

1 Tbsp Chopped Fresh Flat Leaf Parsley

2 Tsp Chopped Fresh Herbs (such as Sage, Rosemary, Thyme)

1.75–2kg Quality Assured boneless turkey breast, skin on

3 tbsp maple syrup

2 carrots roughly chopped

1 red onion cut into wedges

sea salt and freshly ground black pepper

Method:

Preheat the oven to 200°C (400°F/Gas Mark 6).
Melt 100g of the butter in a sauté pan over a medium heat, then add the onion and sauté for 5 minutes, until softened. Remove the pan from the heat and mix in the sausage meat, breadcrumbs, dried cranberries, pine nuts and herbs in a bowl and season well.
Put the turkey breast skin-side down on a chopping board, then butterfly it by cutting partway into the thickest side.
Open the turkey breast out and cover with parchment paper, then use a rolling pin to gently bash it out to an even 2cm thickness. Remove the parchment and season, then spread over the prepared sausage meat stuffing roughly 1 cm thick and leaving a border around the edges.
Starting from one of the short sides, roll the turkey breast into a tight log shape, then tie at even intervals with kitchen string.
Melt the remaining 20g of the butter in a small pan with the maple syrup, and use this to glaze the joint, reserving any that is left over. This will keep in the fridge for 2 days, or it can be frozen and defrosted.
Line a roasting tin with parchment paper and place the roughly chopped carrots and red onion wedges on the base
Place the turkey roulade on the vegetables and pour 100ml water in the bottom.
Cover with tin foil and place in the oven for 45 minutes
After 45 minutes, remove the tin foil, and reduce the oven to 180°C (350°F/gas mark 4)
Baste the turkey with the juices from the base of the roasting tray
Return the uncovered turkey roulade to the oven and roast for a further 40-45 minutes
A thermometer should read 70°C. Transfer the roulade to a platter, cover loosely with foil and leave to rest for 15 minutes (the turkey will continue to cook when resting)
Carve the turkey into slices and arrange on plates.

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Method:

Preheat the oven to 200°C (400°F/Gas Mark 6).
Melt 100g of the butter in a sauté pan over a medium heat, then add the onion and sauté for 5 minutes, until softened. Remove the pan from the heat and mix in the sausage meat, breadcrumbs, dried cranberries, pine nuts and herbs in a bowl and season well.
Put the turkey breast skin-side down on a chopping board, then butterfly it by cutting partway into the thickest side.
Open the turkey breast out and cover with parchment paper, then use a rolling pin to gently bash it out to an even 2cm thickness. Remove the parchment and season, then spread over the prepared sausage meat stuffing roughly 1 cm thick and leaving a border around the edges.
Starting from one of the short sides, roll the turkey breast into a tight log shape, then tie at even intervals with kitchen string.
Melt the remaining 20g of the butter in a small pan with the maple syrup, and use this to glaze the joint, reserving any that is left over. This will keep in the fridge for 2 days, or it can be frozen and defrosted.
Line a roasting tin with parchment paper and place the roughly chopped carrots and red onion wedges on the base
Place the turkey roulade on the vegetables and pour 100ml water in the bottom.
Cover with tin foil and place in the oven for 45 minutes
After 45 minutes, remove the tin foil, and reduce the oven to 180°C (350°F/gas mark 4)
Baste the turkey with the juices from the base of the roasting tray
Return the uncovered turkey roulade to the oven and roast for a further 40-45 minutes
A thermometer should read 70°C. Transfer the roulade to a platter, cover loosely with foil and leave to rest for 15 minutes (the turkey will continue to cook when resting)
Carve the turkey into slices and arrange on plates.