Appetizing Orange, verjuice and honey roast turkey breast Recipe

A rolled turkey breast is simpler to tackle and faster to cook than a whole turkey. The sweet and tangy glaze also makes a delicious sauce to serve with it.
Orange, verjuice and honey roast turkey breast
Prep Time : 1:30 | Cook Time : 1:20 | Total Time : 2:50 | Serving : 8 person.


  • 2kg turkey breast, skin on

  • 1 cup fresh continental parsley leaves, chopped

  • 75g (1/2 cup) roasted skinned hazelnuts, finely chopped

  • 1/4 cup chopped fresh chives

  • 2 tablespoons fresh lemon thyme leaves

  • 2 garlic cloves, crushed

  • 1 teaspoon finely grated lemon rind

  • 1 teaspoon finely grated orange rind

  • 75g butter, at room temperature

  • 500ml (2 cups) Massel salt reduced chicken style liquid stock or water

  • 1 tablespoon extra virgin olive oil

  • 1 1/2 tablespoons plain flour

  • 60ml (1/4 cup) verjuice

  • 125ml (1/2 cup) verjuice


  • 125ml (1/2 cup) fresh orange juice

  • 50g butter, chopped

  • 3 strips orange rind

  • 3 large fresh lemon thyme sprigs

  • 2 teaspoons Dijon mustard

  • 1 cinnamon stick

  • 60ml (1/4 cup) honey


  • Step 1

    Place turkey breast, skin side down, on a clean work surface. Open the tenderloin so the breast lies flat. Use a sharp knife to slice from the centre of the breast outwards, taking care not to cut all the way through. Repeat with opposite side. Open breast up to lie flat.

  • Step 2

    Place the parsley, hazelnuts, chives, thyme, garlic, lemon rind, orange rind and butter in a bowl. Season. Stir until well combined. Spoon stuffing down the centre of turkey. Roll up to enclose stuffing. Tie the rolled breast with kitchen string at 2cm intervals to secure. Stand at room temperature for 30 minutes.

  • Step 3

    Preheat oven to 200C/180C fan forced. For the glaze, place all the ingredients in a small saucepan over medium-low heat. Cook, stirring, for 2 minutes or until melted. Bring to the boil. Simmer for 12 minutes or until thickened slightly. Remove from heat. Set aside to cool. Reserve 1/4 cup of the glaze.

  • Step 4

    Place turkey in a large roasting pan. Pour 3 /4 cup water or stock into pan. Drizzle turkey with oil. Season. Roast for 15 minutes. Remove from oven. Pour over half the glaze. Roast, basting with the remaining glaze twice, for a further 45-55 minutes or until turkey is golden and just cooked through (a meat thermometer should read 75C when inserted into thickest part of breast). Transfer turkey to a plate. Cover loosely with foil. Set aside for 20 minutes to rest.

  • Step 5

    Meanwhile, for the gravy, pour juices from pan into a jug. Discard fat, reserving 1 1/2 tablespoons. Return reserved fat to roasting pan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until golden and bubbling. Remove from heat. Whisk in verjuice, pan juice, remaining 1 1/4 cups water or stock, and reserved 1/4 cup glaze. Stir for 4-5 minutes or until gravy thickens slightly. Sieve into jug.

  • Step 6

    Thickly slice the turkey and serve with the gravy.

User Review
0 (0 votes)