Name: Roast turkey, traditional stuffing and bourbon gravy
Ingredients: 1 x whole turkey breast, uncooked, skin on; 40 gr Panko bread crumbs; 5 x sage leaves; 1 brown onion; 3 x cloves garlic; 1 x whole egg; 1 handful of cranberries; 3x sprigs thyme; 2x sprigs rosemary; 1 ltr chicken/ turkey stock; 60ml bourbon whiskey; 20 gr butter; 2 x kale leaves + oil for frying

Recipe courtesy of Mr G’s Double Bay.

If you love this recipe, Mr G’s Double Bay is hosting a Thanksgiving Dinner on Thursday 23 November!

Bookings essential. Visit www.mrgsdoublebay.com.au

Ingredients

1 x whole turkey breast, uncooked, skin on

40 gr Panko bread crumbs

5 x sage leaves

1 brown onion

3 x cloves garlic

1 x whole egg

1 handful of cranberries

3x sprigs thyme

2x sprigs rosemary

1 ltr chicken/ turkey stock

60ml bourbon whiskey

20 gr butter

2 x kale leaves + oil for frying

Method

Firstly pull the tenderloin from the turkey breast, use for something else. With a sharp boning knife create a pocket in the centre of the turkey breast about 10 cm long and 5 cm wide, being careful not to pierce through the breast

For the stuffing, chop the onion, garlic, rosemary,thyme and sage, fry in a pan with the butter until softened, set aside. Add salt and pepper, breadcrumbs and beaten egg. Mix thoroughly.

Spoon the stuffing mix into the turkey breast cavity. Place the breast in a cryovac bag drizzle in olive oil, seal the bag, cook in water bath at 63 deg Celsius for 3 hours.

Remove the turkey breast from the bag and seal the turkey breast skin side down in a hot pan until desired colour and burnish.

In a hot pan flambé the bourbon and reduce the turkey stock until thickened and rich.

Fry the kale leaves in hot oil until very crisp, drain well and season with salt and pepper.

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