Ottolenghi's Turkey breast roll recipe

 Ottolenghi’s  marinated turkey breast with cumin, coriander and white wine  with fresh mint, parsley, corriander and lemon

Ottolenghi’s marinated turkey breast with cumin, coriander and white wine with fresh mint, parsley, corriander and lemon

If you fancy trying something new with your breast roll joint, our new favourite recipe is Ottolenghi's marinated turkey breast with cumin, coriander and white wine with fresh mint, parsley, corriander and lemon.

We’ve tried it a couple of times and It’s delicious… we recommended it to one of our customers and she said:

“What a great recipe! I used my usual veggie stock (Marigold Swiss veg bouillon) instead of the wine and it worked a treat. Off to Ireland tomorrow with another turkey breast in the bag, herbs and the recipe!” Deborah. Loyal customer for over 2 years

Marinade

It is recommended that you marinade it the night before, however we have done it a few hours before and it was still delicious. We didn’t change anything in the recipe, other than the cooking times as our birds cook quicker.

Ingredients

For a 1kg joint, Ottolenghi recommends:

4 tbsp mint leaves
4 tbsp parsley leaves
4 tbsp coriander leaves
1 garlic clove, peeled
60ml lemon juice
60ml olive oil
125ml white wine (some swap the wine for veggie stock)
½ tsp ground cumin
½ tsp salt
½ tsp black pepper
½ small free-range turkey breast (about 1kg)

We use a breast roll joint and just double the ingredients if we’re cooking a 2kg breast roll joint.

Marinade preparation Method

Ottolenghi recommends you put all the ingredients (except the turkey breast) in a food processor or blender and process for 1–2 minutes to get a smooth marinade. Put the turkey in a non-metallic container and pour the marinade over it. Massage the marinade into the meat, cover the container and leave in the fridge for 24 hours. Make sure the turkey is immersed in the sauce.

COOKING with a Bramble farm turkey

We recommend, when cooking Ottolenghi’s recipe with a Bramble Farm breast roll joint that you follow our breast roll cooking times and use your thermometer to tell you when it gets to 65 °C as our turkeys cook much quicker than standard supermarket turkeys as ours are reared longer and have more intramuscular fat.

Pre-heat oven to: 180ºC/350ºF/gas 4, Fan 160ºC

Approx cooking times: 1 kg: ¾ hrs, 1.5 kg: 1 hr, 2 kg:  1 ¼ hrs (we rely on our thermometer)

As soon as the thickest part gets to 65 °C we take it out of the oven. We leave the turkey uncovered at room temperature for 30 mins, it will continue to cook.

See our full breast roll cooking instructions & Ottolenghi’s preparation method

The sauce

Ottolenghi recommends you heat up the turkey marinade in a small saucepan and simmer for 15 minutes, until reduced by about half. Taste and season with some more salt and pepper. We found we didn’t have enough marinaded juices left, so we add the left over marinade juices to our gravy.

FURTHER READING:

Cooking disclaimer