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Turkey is so often criticised for being too dry. But that needn't be the case. Follow our method, created by compiling all your advice, and it'll be the best turkey ever. We brine, stuff, roll and roast our turkey breast then serve it with the best onion and cranberry gravy ever!
for the brine
for the stuffing
chuck all of the ingredients for the brine into a large saucepan.
pour over 1 litre of water and heat to a boil.
turn off the heat and cool to room temperature, then chill in the fridge.
butterfly the turkey breast into one thin strip of meat.
place the turkey breast into the cooled brining solution.
leave the turkey in the brine in the fridge for a day.
remove the turkey from the bag and rinse in a bowl of water briefly (optional) and pat dry.
slice the peeled onions and chuck them into a saucepan with the 50g of butter. sweat them down over a heat for 5 minutes until golden brown.
add the sage leaves and remove from the heat.
chuck in the breadcrumbs and egg yolk, then mix well.
season with salt and pepper.
grab the rest of the butter and mix it with the parsley.
lay the turkey breast out, and pack the stuffing onto one side.
roll the turkey around the stuffing.
tie the turkey tightly with butchers oven-proof string.
rub the outside with the herb butter and season well with salt and pepper.
half the carrot lengthwise and use them to line the base of a roasting tray.
add half a peeled onion into each corner of the tray.
lay the rolled an tied turkey breast onto the carrot and pour over some water to almost cover the veg.
preheat an oven to 180ºC and place a tray of water on the bottom shelf.
roast the turkey for 60-80 minutes, but check the temperature of the centre of the largest part with a probe before removing fro the oven. (It should be at least 70ºC)
fry the onion for the gravy in a pan with a little oil for 5 minutes until soft and starting to caramelize.
chuck in the flour and stir well over the heat.
pour in all the juices from the turkey roasting tray and enough hot water as you stir to make the consistency of gravy you want.
plop in the cranberry sauce and mix well, allowing to bubble for 2 minutes to get rid of any raw flour taste.
serve the turkey sliced with the cranberry gravy.