Baked turkey breast with preserved lemon and chestnuts
Use tinned chestnuts, available from good supermarkets and food stores. Buy banana leaves at good greengrocers or food stores.
Ingredients
1 cup peeled and crushed chestnuts.
1/2 cup preserved lemon rind, finely chopped.
50g butter, softened.
Sea salt and freshly ground black pepper.
1 large turkey breast (2kg), skin on.
40g butter, softened, extra.
2 large banana leaves.
String for tying.
Method
Preheat oven to 220C. Combine the chestnuts, preserved lemon and butter and season to taste. Peel back a little of the skin of the turkey breast to make a pocket big enough to enable you to smear the chestnut mixture over the meat. Bring the skin back over to cover the stuffing and tie with string. Bake for 30 minutes.
Turn the oven down to 180C. Smear extra butter over the turkey breast, season to taste and wrap in the banana leaves, folding the edges over to make a parcel. Secure with string. Return to the oven and bake a further 15 minutes, or until cooked as desired.
Serve hot with zucchini and baby potatoes and drizzle with gravy.
With a glass of Seppelt Great Western Show Reserve Sparkling Shiraz 1990. Sparkling red is great with turkey, especially a mellow, mild style like this nicely aged wine. Just don't serve it too cold!
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