Posted by Joe Wicks in Recipes
Forget pigs in blankets, this is turkey deluxe! It's basically the best of the bird, stuffed with cranberries and smothered in bacon. This is perfect for Christmas Day and this one has all the trimmings, including lemony sprouts, swede mash and cauliflower cheese.
PREP: 35 mins
COOK: 1 hr 40 mins - plus resting
FOR THE TURKEY
4 cloves garlic, crushed
2 knobs of butter, softened
2 tbsp finely chopped mixed herbs (tarragon and parsley)
salt and pepper
2x 800g skinless turkey breasts
100g dried cranberries
6 spring onions, finely sliced
12-14 rashers of lean smoked back bacon (all visible fat removed)
Preheat your oven to 200C (fan 180C/gas mark 6).
Mix together the garlic, butter and herbs and season well with salt and pepper. Divide the butter between the two turkey breasts and rub them all over.
Lay one breast on a chopping board, and top with the dried cranberries and spring onions. Lay the other breast on top, the opposite way round so that the thickness is even across. Stretch the bacon slices over the joint, stretching with a knife if needed and overlapping each rasher slightly.
Tie the rolled joint with kitchen string, spacing each string about 5cm apart. Wrap the joint in foil and place on a wire rack over a foil-lined roasting tin. Roast in the oven for about 45 minutes.
Remove the foil and cook for a further 45 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the joint.
Transfer to a board and cover lightly with foil, allow to rest for 20 minutes before carving and serving.
FOR THE LEMONY SPROUTS
800g Brussels sprouts, trimmed and halved (or quartered if large)
2 tbsp olive oil
100g toasted chopped pecans
1 tbsp coconut oil
finely grated zest of one lemon and
1 tbsp of lemon juice
Toss the sprouts in the oil, until well coated.
Heat a griddle pan until medium hot, then cook the sprouts in batches, cut-side down, for 4-5 minutes until charred on one side and just cooked all the way through. They should be quite firm.
Melt the coconut oil in a a wide non-stick frying pan. Add the sprouts and nuts, and season well. Fry, tossing everything frequently, but being careful not to break up the sprouts too much. Once they’re heated through (about 3–5 minutes), stir through the lemon zest and juice. Serve.
FOR THE SWEDE MASH AND CAULIFLOWER CHEESE
4 carrots, roughly chopped
1 large swede, roughly cubed
2 heads of cauliflower, florets only (about 650g)
2 spring onions, finely sliced
1 tsp English mustard
40g cheddar, grated
25g parmesan grated
Bring two large saucepans of water to the boil. Chuck the carrots and swede into one of the pans and simmer for about 20 minutes, or until they are totally tender.
Drop the cauliflower florets into the other pan and simmer for about 8 minutes, or until the florets are just tender. Drain the florets in a sieve or colander and leave to steam dry.
Beat together the mascarpone, egg, spring onions and mustard along with a good pinch of salt and pepper. The mascarpone should loosen as you beat it, but if not, add a splash of water until the mixture reaches ‘dolloping’ consistency.
Pile the cauliflower florets into an oven dish and scrape the mascarpone mixture over the top, spreading it out. Scatter the cheddar and parmesan over the top of the dish and then slide the cauliflower into the oven and bake for 25 minutes, or until the mascarpone is bubbling and the cheese has browned.
When the swede and carrots are tender, throughly drain them in a sieve or colander and tip them back into the pan along with the butter. Add a bit of salt and a generous pinch of pepper and mash the lot together – you don’t want to mash it up too much as a bit of texture is nice. Keep warm until you’re ready to serve.
RECIPE CREDIT: For more delicious recipes to share with family and friends this Christmas, my latest book 'Cooking For Family & Friends' is out now
FOOD IMAGERY CREDIT: Maja Smend
About Joe Wicks
Joe Wicks is the online nutrition coach inspiring people all over the world to cook with his #Leanin15 video meals on Instagram. He is also transforming the lives of thousands of people with his tailored online nutrition plan, The 90 Day Shift, Shape & Sustain plan.
What to Read Next
Posted by Joe Wicks in Recipes
Gnocchi is becoming my new favourite carb source. I can't work out if it's a potato or a pasta but I don't care because it tastes so good. The kids and adults will all enjoy this one.
Posted by Joe Wicks in Recipes, Wellbeing
I had an awesome conversation with Dr Rupy Aujla of The Doctor's Kitchen to talk about all things food and why he believes it's the most important health intervention anyone can make.