- 250g butter, softened
- 6 garlic cloves, crushed
- 2 tablespoons lemon thyme leaves
- 1/2 cup roughly chopped fresh basil leaves
- 1/3 cup roughly chopped fresh oregano leaves
- 2 x 1.5kg fresh single turkey breasts with skin (see notes)
- 2 tablespoons extra virgin olive oil
- 1/3 cup pecans
- 1/3 cup pistachio kernels
- 2 tablespoons pepitas
- 1/2 cup frozen cranberries
- 1/4 cup honey, warmed
- 1 teaspoon sea salt flakes
- Step 1Preheat oven to 180C/160C fan-forced. Line two large baking trays with sides with baking paper. Combine butter, garlic, thyme, basil and oregano in a medium bowl. Season with salt and pepper. Set aside.
- Step 2Using a sharp knife, cut 1 turkey breast along 1 long side (do not cut all the way through). Open up turkey to lay flat, skin‑side down (see notes). Cover turkey with plastic wrap. Using a meat mallet or rolling pin, flatten until 1cm thick. Remove plastic wrap. Spread 1/2 the butter mixture over turkey, leaving a 1cm border. Roll up turkey, from 1 short side, to form a log. Tie with kitchen string at 4cm intervals. Repeat process with remaining turkey breast and butter mixture.
- Step 3Heat 1/2 the oil in a large frying pan over medium-high heat. Cook 1 turkey, turning, for 6 to 8 minutes or until browned all over. Transfer to one prepared tray. Repeat process with remaining oil and turkey, placing on the same tray. Bake for 1 hour 15 minutes or until turkey is cooked through. Cover with foil. Stand for 15 minutes.
- Step 4Meanwhile, place pecans, pistachio, pepitas and cranberries on remaining prepared tray in a single layer. Drizzle with warm honey. Sprinkle with sea salt. Bake for 15 to 20 minutes or until mixture starts to brown and bubble around the edges. Cool completely on tray. Roughly break up crumble.
- Step 5Serve turkey drizzled with any pan juices and topped with crumble.
- Low carb
- Lower gi
You may have to order these from your butcher a few days in advance. If turkey is thicker on one side, cut thick side again, making sure not to cut all the way through, and open out.
- Author: Amira Georgy
- Image credit: Craig Wall and Nigel Lough
- Publication: Super Food Ideas