Dry-Brined Turkey Breast Roulade with Sausage, Sage and Cranberry Stuffing

Method

1. Lay the turkey skin side down. Where the meat is thickest, cut horizontally into it without cutting all the way through and open it out like a book, so the whole piece is an even 2 cm thick; cover with cling film and gently flatten any thick spots with a pan. Sprinkle most of the salt evenly over both sides, set it on a plate skin side up and refrigerate uncovered for at least 4 h, ideally overnight. The salt seasons the meat deep inside and dries the skin so it crisps.

   Add in this stepBoneless, skin-on turkey breast 550 gSalt 1 tsp

2. Make the stuffing: melt part of the butter in a 20 cm frying pan over medium heat and cook the finely chopped shallots for 3 min, until soft. Add the sausage meat and cook for 5 min, breaking it up with a spoon, until no pink remains. Take off the heat and stir in the cranberries, panko, half the sage (chopped) and half the pepper. Spread on a plate and let it cool completely; warm stuffing should never go into raw meat.

   Add in this stepButter 11 gShallots 1Pork sausage meat (or seasoned ground pork) 110 gDried cranberries 20 gPanko breadcrumbs 3 tbspFresh sage leaves 5Black pepper 1½ pinch

   medium heat

3. Preheat the oven to 180 °C for 15 min. Pat the turkey dry, lay it skin side down and spread the stuffing over the meat in an even layer, leaving a 2 cm border. Roll it up tightly from a long side so the skin ends up on the outside, and tie it with kitchen string every 3 cm. If a little stuffing escapes at the ends, just push it back in.

   oven

4. Heat the oil in a 24 cm ovenproof frying pan over medium-high heat. Brown the roll for 7 min, starting seam side down and turning it every couple of minutes until golden all over. Stand back a little, as the skin can spit.

   Add in this stepVegetable oil 1 tbsp

   medium-high heat

5. Put part of the butter and the remaining sage leaves on top of the roll and transfer the pan to the oven. Roast for 35 min, spooning the melted butter over halfway. It is done when a thermometer in the very centre of the roll reads 74 °C. The pan handle is now very hot: always grab it with an oven glove.

   Add in this stepButter 14 gFresh sage leaves 5

   oven

6. Lift the roll onto a board, cover loosely with foil and rest for 10 min, so the juices settle and the slices hold their shape.

7. Make the gravy in the same pan (oven glove on the handle). Set it over medium heat, pour in the wine and let it bubble for 2 min, scraping up the browned bits. Add the remaining butter, stir in the flour, then whisk in the stock, the rest of the salt and the rest of the pepper and simmer for 3 min, until glossy and lightly thickened.

   Add in this stepDry white wine 60 mlButter 11 gPlain flour 2 tspChicken stock 200 mlSalt 0.4 tspBlack pepper 1½ pinch

   medium heat

8. Snip off the string and cut the roulade into 1.5 cm slices with a sharp knife, so each slice shows the spiral of stuffing. Spoon the gravy alongside.