You can stuff a turkey breast yourself and tie it together with string or ask your butcher to do it for you for a more professional job. With this recipe, it's important to baste the turkey regularly, adding a little boiling water to the roasting pan occasionally to prevent the cranberry glaze from burning.
A large 3 kg turkey will easily feed 12 people with leftovers for a salad the next day
Prepare the Riceplus festive stuffing in advance and ask your butcher to stuff and string the breast.
Spoon the cranberry sauce, and mustard into a small pan to heat gently. Add the lemon juice and stir until warm and well combined. Season with a little salt and pepper.
Allow to cool. Spoon half the mixture over the turkey breast and reserve the remainder to baste.
Preheat the oven to 180C
Pour 1/2 cup water into a roasting pan with the turkey, then place in the oven to cook for a total of 2 hours. To prevent the glaze from burning, baste every 20 minutes with the remaining glaze. Every now and again add a little extra boiling water if the bottom of the pan dries out.
Cover with foil after 1 hour.
Remove from the oven, and set aside to rest for at least 10 minutes.
Makes 12 servings
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| Nutritional Information - Per Serve | |
| Kj | 1516 kj |
| Calories | 362 kcal |
| Fat | 20 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 25 g |
| Total Protein | 62 g |
| Fibre | 2 g |
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