Whether you're cooking for a smaller crowd this Christmas or looking for an impressive dinner party main for the festive season, this stuffed turkey breast wrapped in streaky bacon is hard to beat. The combination of white wine and cranberry sauce – along with the turkey cooking juices – makes for a rich, flavourful gravy. We like to serve alongside croustades filled with cranberry sauce for added flair.
Check out more of our most popular Christmas roast turkey recipes.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 35 mins
Total Time:
1 hr 55 mins
Cal/Serv:
670
Ingredients
For the stuffed turkey
6
lincolnshire sausages
Zest of 1 lemon
1 level tsp freshly chopped sage, plus extra leaves to decorate
11/2
turkey breast joint
375g
streaky bacon
String
1Tbsp.
olive oil
For the gravy
150ml
dry white wine
315g
jar of cranberry sauce
To serve
6
mini croustades
Directions
Step 1
Preheat the oven to 200°C (180°C fan oven) mark 6.
Step 2
To stuff the turkey, squeeze the meat out of the sausages and into a bowl. Add the lemon zest and chopped sage, then season well with salt and freshly ground black pepper. Mix everything together, then cover and put to one side.
Step 3
Put the joint on a board and season all over. Using a sharp knife, make a horizontal cut through the middle of the joint to make a pocket. Push the sausage stuffing into the hole. Wrap the bacon around the joint, then tie up with string.
Step 4
Weigh the joint and make a note of it. Put in a roasting tin and scatter the extra sage leaves on top. Drizzle the olive oil over, then roast for 20min per 450g plus an extra 20min.
Step 5
When the joint is cooked (the juices should run clear when a skewer is inserted in the centre), transfer it to a board, cover with foil and leave to rest for 10min.
Step 6
To make the gravy, put the roasting tin back on the hob, add 300ml (½ pint) water and heat. Scraping and stirring the goodness on the bottom of the tin, cook for 1-2min. Add the wine and bring up to the boil. Add 2-3 tbsp of cranberry sauce and simmer for 5min, stirring all the time. Season and add any juices from the resting turkey.
Step 7
Divide the remaining cranberry sauce between the croustades. Slice the turkey and serve with the croustades and gravy.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
