Ingredients
- 1 2.5 kg Turkey breast with skin on
- 2 Brown onions, finely diced
- 2 Cloves garlic, crushed
- 200g Pancetta cut into batons
- Zest of 1 orange
- 10g Dried porcini mushroom
- 2 Cups fresh breadcrumbs
- 6 Sprigs fresh thyme
- Extra virgin olive oil
- Sea salt and cracked black pepper
Method
In a frypan, heat 2 tablespoons of olive oil. Add the onion and garlic, sautéing for 5 minutes or until translucent.
In separate frypan, cook the pancetta on low heat until the fat has rendered out. Combine with onion and garlic. Transfer into large mixing bowl and add the orange zest, fresh thyme, porcini and fresh breadcrumbs. Mix well to combine.
Season with salt and pepper. You can add extra virgin olive oil if your mixture is too dry.
Set aside.
Preheat oven to 180 degrees on Combi Steam, 60% Humidity.
Prepare the turkey by removing any excess moisture with absorbent paper.
Gently place the stuffing under the skin.
Place the breast in a roasting tray that has been lined with baking paper.
Drizzle with extra virgin olive oil and season with sea salt and cracked pepper.
Insert food probe to thickest part of breast, being careful not to touch the bone.
Set internal temperature to 74 degrees and place in preheated oven.
Turn oven up to 200 degrees for the last 20 minutes.
Once internal temperature is reached, remove from oven and allow to rest for 15 – 20 minutes before serving.
