RECIPES

epicure

RATINGS

TYPE OF MEAL

Mains

DIFFICULTY

Intermediate

SPEED

Long

Honey mustard turkey with breadcrumb stuffing

Turkey doesn’t have to taste bland if roasted well. Stuffed with breadcrumbs, the hearty delight is a delicious must-have.

Serves 6-8 Prep time 45 minutes
Cook time 1½ to 2 hours

1 medium-sized turkey
30g fresh fine herbs (a mix of rosemary, thyme and parsley)
1 tbsp freshly cracked black peppercorns
2 tbsp rock salt
3 tbsp wholegrain mustard

butter honey glaze
4 tbsp honey
1 tbsp olive oil
½ block unsalted butter
2 tbsp wholegrain mustard
2 tbsp rock salt

breadcrumb stuffing
1 cup one-day-old white bread, cubed
2 tbsp wholegrain mustard
35g mixed herbs, chopped
50g unsalted butter (melted)
2 tbsp honey
pinch salt and pepper

sauce and garnish
½ cup good quality white wine or water
60g double cream (with 35% milk fat)
2 tbsp wholegrain mustard
1 tbsp honey
pinch salt and pepper
120g garden vegetables, blanched

• Prepare the butter honey glaze first. Heat up all the ingredients in a pot for 3 -5 minutes.
• Set aside to brush the glaze over the turkey from time to time during roasting.
• To make breadcrumbs, blend the bread. Then combine all the ingredients of the breadcrumb stuffing. Set aside.
• Marinate the turkey with herbs, black peppercorns and rock salt.
• Stuff the turkey with breadcrumbs.
• Preheat oven to 165°C. Bake turkey for 45 minutes–1 hour for a smallsized turkey, 1 hour 25 minutes for a medium-sized turkey, or until the skin turns golden brown.
• Cover turkey with aluminum sheet, shiny side up if it browns too quickly.
• To make the sauce, place ½ cup good quality white wine or water into a pot, simmer or reduce the mixture till it is almost dry. Add double cream, jus from the roasting tray (from the turkey), mustard, honey and season to taste.
• Serve turkey with garden vegetables and sauce.

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