Surprise your loved ones this holiday season with this strikingly delicious rolled turkey with piquant chipotle stuffing. We recommend covering the turkey in foil while roasting to keep the meat moist and the skin crispy.
| Created by | Spinneys |
| Prep time | 60 minutes |
| Cook time | 120 minutes |
| Serves | 6 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 727 |
| Fat | 43.7g |
| Saturates | 10.6g |
| Protein | 52g |
| Carbs | 35.7g |
| Sugars | 8.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo prepare the marinade, finely slice the leeks. Peel and finely grate the garlic. In a small jug, combine 200ml of stock, leeks, garlic, olive oil, bay leaves, oregano, a pinch of salt and butter and pour over the turkey breast. Refrigerate overnight.
Preheat the oven to 200°C, gas mark 6.
Peel and quarter the onions.
To make the stuffing, place the onions and coriander in a blender and blitz until coarse. Place the tortilla and almonds together in a separate blender and blitz until coarse. Remove the sausage meat from its casing and finely chop the chorizo.
In a medium bowl, combine the onion and coriander paste, tortilla-almond mixture, chorizo and turkey mince. Zest the orange and limes and add to the bowl along with the chipotle paste and season well.
Remove the turkey breast from the marinade and pat dry with a paper towel. Lay the turkey breast skin-side down and place the stuffing in the middle. Fold the sides up around the stuffing. Using kitchen string, tie the meat at approx. 5cm intervals.
Weigh the rolled turkey to calculate cooking time, approx. 25 minutes per 500g. Place the turkey breast skin side up in a roasting dish and pour the marinade over. Cover the dish with foil and cook for the calculated time.
Remove the foil in the last 20 minutes and roast until the skin is crispy. If the marinade reduces too much, top up with extra water.
Once the turkey has reached an internal temperature of 70°C, place on a chopping board to rest for 10-20 minutes.
Strain the pan juices into a small pot placed over a medium heat and add the remaining 300ml of stock.
Whisk the corn starch and water together to make a slurry and whisk it into the sauce. Simmer until thickened and season to taste.
Serve with the rolled turkey breast.
