Sausage and Chestnut Stuffed Turkey Breast

Make the stuffing

1. Preheat the oven to 350F (180C).
2. Remove the sausage meat from their casings and put in a large bowl. Add all other ingredients for the stuffing and mix together using your hands or a spoon until thoroughly combined, set aside.

Prepare the turkey breast

1. Carefully remove the skin from the turkey breast. Butterfly the turkey breast by cutting lengthwise from the thickest part of the breast without cutting it all the way through so it opens up like a book. You may or may not have an extra fillet underneath the breast like we have (see photo 4) but don’t worry just make sure to cut above it and try not to separate it from the breast.
2. Place some plastic wrap (cling film) over the turkey breast so it’s covered and beat it with a rolling pin or meat mallet until 1 inch thick, set aside.

Assemble and roll

1. On a clean work surface lay out sheets of plastic wrap that’s big enough to wrap around the whole breast. Lay the strips of pancetta or bacon over the plastic wrap overlapping each slice by ¼ inch (1cm) at the sides and by 1 inch at the ends (see photo 6).
2. Place the butterflied turkey breast in the middle of the pancetta and sprinkle with salt and pepper. Place the sausage stuffing in the middle of the breast and shape into a log.
3. Starting from the side closest to you, roll the turkey breast right over the stuffing using the plastic wrap to keep it tight. Keep rolling until the turkey resembles a log and is tightly wrapped, tuck the ends in with the pancetta. Remove the plastic wrap.

How to tie it up

1. To secure the turkey breast, tie a piece of kitchen string around the whole length of the breast tying a knot in the middle.
2. Next, work your way from the middle to each end tying individual pieces of string over the breast about 1 inch apart.

Roasting

1. Drizzle a large roasting pan with olive oil. Cut the carrots and onions in half and place them in the centre of the pan. Place the turkey breast on top of the carrots and onions then cover with foil.
2. Roast for 50 minutes then remove the foil and roast for another 1 hour and 25 minutes until cooked through and the pancetta is crispy. The tukey should have an internal temperature of 165F/74C.
3. Remove from the oven and let it rest for at least 1 hour. You can leave it for 30 minutes if you are short on time but I find 1 hour makes it extra juicy and delicious. See note 6 to make gravy.