Convenience comes in all shapes and sizes, but when it comes to turkey, rolled breast roast is what’s needed to create a great little roast turkey dinner. Typically they’re about 1.5 kg / 3# each, and serve 6-8 people. All they need is a little glaze while roasting, and everyone who wants turkey, but doesn’t want to deal with the whole bird, will appreciate them. Two versions are shown in the recipe, each is wonderful. I use either, depending on the type of marmalade I have, so have shown them both.
Rolled Turkey Breast (usually about 1.5 kg or 3#)
2 T melted butter
salt & pepper
1 c cranberries, fresh or frozen
1 c ginger marmalade, or orange marmalade
¼ red wine vinegar
¼ c brown sugar
Zest of one orange if using the ginger marmalade, or 1 heaping tablespoon of diced fresh ginger if using the orange marmalade
A pinch each of ground allspice, cinnamon, and cloves
Take the rolled turkey breast out of the fridge 1 hour before roasting.
Set in a parchment lined baking dish.
Baste with the melted butter ~ it will firm up on the turkey.
Preheat the oven to 350°
Roast the turkey for 60 minutes.
While it’s cooking, make the glaze.
Bring to a gentle boil, stirring to mix well.
Remove from the heat, stir thoroughly, cover, and leave to rest.
Return the turkey to the oven, and roast for another 15 minutes.
Return the turkey to the oven, and continue cooking for another 15-20 minutes, or until the internal temperature is 77°C or 170°F
Serve with the cranberry sauce (glaze) alongside. Excellent served with some Do Ahead Gravy, and traditional sides for a turkey dinner.