Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

LISTEN
Watch
on air now

Create a 3AW account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 3AW content and other benefits.


Joining is easy.

Advertisement
Advertisement
Advertisement

Tobie’s Christmas Turkey, 3AW Afternoons

Denis Walter
Article image for Tobie’s Christmas Turkey, 3AW Afternoons

TOBIE’S TURKEY

Serves: 8-10 people.

Ingredients:

  • 2 large turkey breasts, butter flied open into three or in half
  • 3 cloves garlic, finely chopped
  • 1 medium onion, sliced
  • Extra-virgin olive oil
  • Good splash of balsamic vinegar
  • 100g minced pork or veal
  • 400g ciabatta, torn into bite-sized pieces
  • 1 apple, grated
  • Small handful of dried apricots, roughly chopped
  • About 10 pitted dates, roughly chopped
  • Good pinch of nutmeg
  • Good pinch of cinnamon
  • 8 sage leaves, finely sliced
  • 80g prosciutto, roughly sliced
  • Splash of brandy or cognac
  • 1 egg
  • Salt and freshly cracked pepper
  • Kitchen friendly string
  • 200ml white wine
  • 200ml stock

Method:

Place garlic, onion and a splash of olive oil into a pan and cook on a low heat without coloring. Once the onion starts to soften and become transparent, splash in a good amount of balsamic and allow it to almost evaporate before taking the pan of the heat.

In a mixing bowl, combine the warm balsamic onion along with the torn bread, minced pork, apple, apricots, prunes, nutmeg and cinnamon, prosciutto, sage, egg and a splash of brandy. Mix together and season. Cover with cling film and place it in the fridge until needed.

Lay a boned turkey breast on a clean surface. Shape the stuffing into a cylinder in the middle, and then bring each side up around the stuffing to create a log. Secure it with string. Rub the skin generously with salt (this will help the skin become nice and crispy).

Seal the rolled turkey breasts in a little olive oil in a heat proof pan until browned on all sides, remove the pan from the heat and pop into a pre-heated oven on 200C for about 40 minutes basting every 5-10 minutes.

Once the turkey is ready you should remove it from the oven and allow it to rest for about ten minutes. If you have a meat thermometer you are looking for a temp of around 70C.

Slice the turkey with a serrated knife and serve immediately.

Denis Walter
Advertisement