2 x 950 g turkey breasts skin on
25 g butter melted
1 bunch watercress to garnis
½ cup redcurrant jelly or cranberry jam, to serve
50 g butter chopped
1 small onion finely chopped
75 g sliced pancetta finely chopped
1 tbsp chopped fresh thyme
⅓ cup macadamia halves (80 g)
¼ cup dried apricots chopped (45 g)
2 tsp finely grated orange rind
1 cup fresh breadcrumbs (70 g)
salt & pepper to taste
- To make stuffing, melt butter in a frying pan over a medium heat. Add onion, pancetta and thyme. Cook, stirring, until onion is soft. Cool. Place in food processor with remaining ingredients. Pulse to form a coarse paste.
- Carefully slide your fingers under skin of each turkey breast to form a pocket, being careful not to tear skin. Divide stuffing evenly among pockets. Secure closed with toothpicks. Place in a large greased roasting pan. Brush with butter. Season with salt and pepper.
- Cook in a moderate oven (180C), brushing with pan juices twice during cooking, for about 1 hour, or until juices run clear when a knife is inserted into the thickest part of the turkey. Remove from pan. Rest, loosely covered with foil, for 30 minutes.
- Thinly slice turkey. Arrange on a serving platter. Garnish with watercress. Serve with redcurrant jelly or cranberry jam.