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
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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
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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.
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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.
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In a hot pan flambé the bourbon and reduce the turkey stock until thickened and rich.
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Fry the kale leaves in hot oil until very crisp, drain well and season with salt and pepper.
