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
1 1/2 turkey breast joint
375 g streaky bacon
String
1 Tbsp. olive oil
For the gravy
150 ml dry white wine
315 g 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.
Per Serving:
Calories: 670
Total carbs: 12 g
Total fat: 44 g
Our favourite Christmas turkey recipes for the juiciest meat and the crispiest skin
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
