3 tsp dried fennel seeds
1 tbsp chopped fresh rosemary leaves
2 tbsp chopped oregano leaves
2 tsp finely grated fresh orange zest
1.8 kg turkey breast fillet
2 cloves garlic, crushed
2 tbsp olive oil
1 ½ tbsp cornflour
1 ½ cups chicken stock
- Heat fennel seeds in a small frying pan over a medium heat for 2 minutes or until fragrant. Transfer to a mortar and pestle, then crush. Combine fennel, rosemary, oregano and orange zest in a small bowl.
- Put breast, skin-side down, on a clean surface and open out tenderloin. Cut a deep slit down the centre of thickest part of breast. Rub entire breast and tenderloin with garlic and 1 tablespoon oil, then season. Spread with herb mixture.
- Roll up firmly and tie at regular intervals using kitchen string. Put on a tray, cover with plastic wrap, then refrigerate overnight. Remove turkey from fridge 30 minutes prior to cooking. Preheat oven to 200°C. Transfer turkey to a roasting pan. Rub with remaining oil. Roast for 1 hour, turning pan halfway, or until golden and juices run clear when pierced with a skewer. Allow turkey to stand for 15 minutes before carving.
- Pour pan juices into a small saucepan. Combine cornflour with 1⁄3 cup of the chicken stock in a jug until smooth. Stir in remaining stock until combined. Add stock mixture to pan with juices and bring to the boil, whisking often, until thickened to desired consistency. Season. Carve turkey and serve with gravy.