How to make turkey roulade

Ingredients

Serves 6–8

2 tsp dried fennel seeds
Sea-salt flakes
1 tbsp chopped sage leaves
2 tbsp chopped oregano leaves
2 tsp finely grated orange zest
2kg turkey breast fillet
2 tbsp olive oil
2 garlic cloves, crushed
Freshly ground black pepper, to season
11/2 tbsp cornflour
11/2 cups chicken stock

Method

1. Heat the fennel seeds in a small frying pan over a medium heat for about 2 minutes or until fragrant, then crush with a good pinch of salt using a mortar and pestle. Combine fennel mixture, sage, oregano and orange zest.

2. Put the turkey breast, skin-side down, on a clean surface and open out the tenderloin. Cut a deep pocket in the thickest part of the flesh to make a larger surface area. Rub 1 tablespoon of the oil and the garlic over the flesh, then season. Sprinkle the herb mixture in the pocket and between the tenderloin and breast.

3. Roll up the turkey firmly and tie at regular intervals with kitchen string to secure. Place on a tray, then cover and refrigerate overnight. Remove the turkey from the fridge 30 minutes prior to cooking. Rub all over with the remaining oil.

4. Preheat the barbecue to 180°C (medium). Place the turkey skin-side down on the grill and cook, turning, for 15 minutes or until browned all over. Transfer to a roasting tray and continue to cook, skin-side up, with the lid closed for 1 hour and 15 minutes or until golden and cooked through when a meat thermometer reaches 75°C in the thickest part and the juices run clear when pierced with a skewer (see tips). Allow to stand for 15 minutes, covered.

5. Pour the turkey pan juices into a small saucepan. Combine the cornflour with 1⁄3 cup of stock in a jug until smooth, stir in the remaining stock until combined. Add to the pan and bring to the boil, whisking often, until thickened to desired gravy consistency. Season. Carve the turkey and serve with the gravy.

Tips: Start checking the internal temperature of the turkey, in the thickest part, at 1 hour to check for doneness and avoid overcooking. Cooking time will vary if the breast is larger or smaller. To oven cook, preheat the oven to 200°C

Looking for other delicious Christmas favourites?

Try these recipes perfect for the BBQ from Bunnings Warehouse.