Simple and delicious, this recipe is sure to impress without the stress.
Preheat the oven to 190°C (375°F/Gas 5). Put the turkey breast, skin-side-down, on a board.
Spoon the cooled stuffing down the middle of the breast and then roll up the turkey to enclose the stuffing.
Tie the turkey with kitchen string every 2 cm (about an inch) to secure and then place in a large roasting tin.
Brush the entire surface of the turkey with melted butter.
Roast for 40 minutes, or until golden brown and the juices run clear when you poke a skewer into the thickest part of the breast.
Cover loosely with foil and leave to rest for 15 minutes before carving.
Pistachio and cranberry stuffing:
Heat the butter in a large frying pan over medium heat.
Add the onion and cook, stirring occasionally, for 3–4 minutes until softened.
Add the pancetta and cook, stirring occasionally, for 5 minutes until cooked through.
Add the garlic and cook for another minute.
Tip everything into a large bowl.
Add the breadcrumbs, sage, craisins and pistachios, season well and stir together.
Leave to cool completely before using.
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