The refreshing taste and aroma of mint give a summery feel to a bird so often associated with winter roasts; braising retains its moistness.
ingredients
serves 4
1 1/4 pound boneless turkey breast in one piece, with skin and any fat removed
4 cloves garlic, peeled and crushed
1 level teaspoon paprika
Freshly ground black pepper
3 rashers unsmoked back bacon, with rind and fat removed
20 large mint leaves, finely chopped
String for securing
1 tablespoon olive oil
7/8 cup chicken stock
4 level tablespoons Greek yoghurt
Sprigs of fresh mint to garnish
method
OVEN: Preheat to 190°C (375°F)
1. Sandwich the turkey breast between two sheets of wetted greaseproof paper on a sturdy chopping board and beat out with a rolling pin until about 1/2 inch thick. Spread the garlic evenly over the turkey, then sprinkle with paprika and season with pepper. Lay the bacon rashers on top and sprinkle with the chopped mint. Roll the turkey breast up neatly and tie securely with clean, thin string.
2. Heat the oil in a flameproof casserole, and brown all parts of the turkey roll in it over a moderate heat. Pour in the stock and bring to the boil. Cover and cook in the heated oven for 50 minutes, or until the turkey feels tender and no pink juices ooze out when you push a fork right into the centre of the roll. During cooking, baste the turkey frequently with the stock to keep it moist.
3. Lift the turkey roll onto a heated serving dish, cover and leave to rest.
4. Stir the yoghurt into the cooking juices and reheat without boiling. Pour into a warmed serving jug.
5. Remove the string, cut the turkey roll into thick slices and garnish with mint sprigs.
Hand the sauce round for diners to help themselves. New potatoes and a crisp green salad are perfect accompaniments to this light, fresh-tasting turkey roll.
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more information
To prevent the mint from blackening, put the whole leaves in a bowl and cover with boiling water. Turn into a sieve at once and rinse under cold water.
