A recipe from the Good Food collection.
1 kg (2 lb 4 oz) double turkey breast, skin on
2 garlic cloves, crushed
4 slices of prosciutto
1 mango, peeled and diced
6 sage leaves
1 rosemary sprig, chopped
25 g (1 oz) unsalted butter, cut into cubes
2 tablespoons olive oil
375 ml (13 fl oz/1½ cups) chicken stock
1 tablespoon plain (all-purpose) flour
1. Preheat the oven to 200°C (400°F/Gas 6). Put the turkey breast, skin side down, on a work surface. Push the underfillets (tenderloins) to one side, keeping them attached. Rub one crushed garlic clove all over the flesh of the breast. Cover the fillet with the prosciutto and place the mango, sage, rosemary, butter and some freshly ground pepper down the centre. Wrap the turkey around the stuffing so the skin remains on the outside. Seal the ends with poultry pins or skewers. Using kitchen string, tie the thick part of the breast tightly and continue to wrap the string around the breast fillet until it is evenly rolled.
2. Combine 1 tablespoon of olive oil and the remaining crushed garlic in a bowl. Rub this all over the rolled turkey breast and season with freshly ground black pepper.
3. Heat the remaining oil in a frying pan over high heat and sear the breast on all sides until browned. Put the breast in an oven bag, pour in 125 ml (4 fl oz/½ cup) of chicken stock and seal. Put the bag in a roasting tin and bake for 1 hour, or until the turkey breast is cooked through. Remove the turkey from the bag and rest in a warm place for 10–15 minutes.
4. Strain the liquid from the bag into a small saucepan over high heat. Add the flour and stir continuously for 2–3 minutes. Pour in the remaining stock, bring to the boil, then reduce the heat and simmer for 3 minutes, or until the sauce has thickened. Carve the breast and serve with the sauce and your favourite vegetables.