Mango Sweet Chilli Turkey Breast
Posted December 27th, 2014 by Mimi
Post Christmas there's always stacks of Turkey breast marked down to next to nothing near me. Turkey breasts are huge and one can feed 2-3 if you go about it the right way. I got a tray of twoTurkey Breast fillets for just $6 on Boxing Day and it fed 6 of us. I 'butterflied' the breast by cutting it as if to slice it into two thinner fillets BUT stopping about 3cms short of slicing all the way through. You then fold the top flap out and you have one huge thin fillet, connected in the middle. Now mash a soft mango or mix up some cream cheese and herbs or a cup of breadcrumbs, herbs and an egg. Then spread this thinly over the entire surface of the breast fillet. Cut yourself a couple of pieces of kitchen string about 25cms long and slip them under the length of the breast short edge to short edge. This will make it easy to tie the breast up once rolled. Carefully start to loosely roll the turkey fillet up Swiss Roll style from short edge to short edge. That sounds weird but will make sense when you come to do it :) Tie the string pieces firmly to retain the rolled shape. If any stuffing has squeezed out when you rolled, just push it back between the layers with clean fingers. Stab the whole thing all over with a sharp pointed knife to allow the sauce to permeate the breast as it cooks. Sit the rolled Turkey Breast in a baking dish sprayed with oil and drizzle with a generous amount of Sweet Chilli Sauce or BBQ sauce. Bake, covered in an oven preheated to 180C fan forced or 190C normal, for 30 minutes. Remove the lid or foil and bake for a further 20 mins. Baste with juices and sauce every ten minutes. Remove from the oven, allow to sit for five minutes, then cut into neat circles, removing the string as you go. Serve with a crisp salad and crusty bread, steamed rice or baby potatoes. This is a super posh looking meal thats really inexpensive and so easy to do :)
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