Are you hosting a summery Christmas lunch this year? Looking for interesting menu ideas to wow your guests? This robust recipe gives the traditional roast turkey an Aussie twist that’s perfect for our sun-kissed holiday season. The caramelised onions add a sweet richness which balances beautifully with the zesty freshness of baby spinach, kalamata olives and lemon stuffing.
Prep 35 minutes (plus cooling)
Cook 2 hours 30 minutes
You’ll need unwaxed kitchen string for this recipe.
2 teaspoons extra virgin olive oil
1 large bunch English spinach, stems removed, shredded
1 garlic clove, crushed
2kg fresh double turkey breast
1/4 cup pitted kalamata olives, chopped
20g butter, melted
2 tablespoons lemon juice
Gravy, to serve
2 large red onions, halved, thinly sliced
2 teaspoons fresh thyme leaves
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 Make Caramelised Onion: Melt butter in a large frying pan over medium heat. Add onion and thyme. Cook, stirring occasionally, for 15 minutes or until onion is soft. Add sugar and vinegar. Cook, stirring for 5 to 8 minutes or until mixture is caramelised. Transfer to a bowl. Set aside to cool completely. Wipe pan clean.
2 Heat oil in same pan. Add spinach and garlic. Season with salt and pepper. Cook for 1 to 2 minutes or until spinach is wilted. Transfer to a bowl. Set aside to cool completely. Drain excess moisture from spinach.
3 Preheat oven to 180°C/160°C fan-forced. Place a greased wire rack in a large roasting pan.
4 Place turkey breast, skin-side down, on a chopping board with the pointed ends facing you. Starting from where breasts join, cut a slit, on an angle, into 1 breast. Slice breast horizontally through meat (don’t cut all the way through). Open meat outwards. Repeat with other breast. Cover with plastic wrap. Using a meat mallet or rolling pin, flatten to form an even thickness. Remove plastic wrap. Spoon cooled onion over turkey, leaving a 1cm border. Top with olive and spinach. Roll up turkey, from 1 short side, to form a log. Tie up with kitchen string at 4cm intervals.
5 Place turkey on rack in pan. Add 3 cups water to pan. Brush turkey with combined butter and lemon juice. Season with salt and pepper. Roast for 1 hour 45 minutes to 2 hours or until browned and cooked through, adding extra water to roasting pan if evaporating during cooking.
6 Transfer turkey to a plate. Cover with foil. Stand for 10 minutes. Remove and discard string before slicing. Serve with gravy.
Tools of the Trade
There is always an abundance of food and plenty of leftovers during the holiday season. In order to keep all your produce, seafood and not to mention the turkey fresher for longer, update your kitchen with a brand new high performing fridge from Domayne:
Appliances from left: