Heritage Turkey Breast Roulade

Ingredients

• 11 large organic heritage turkey breast (about 1.5kg), butterflied
• 2For the farce: 150g best-quality pork sausage meat, 100g cooked chestnuts (roughly chopped), 100g stale sourdough (cubed and toasted), 1 banana shallot (finely chopped), 2 tablespoons fresh sage (chopped), 1 tablespoon fresh thyme, 1 egg yolk, salt and pepper
• 3Butcher's twine
• 42 tablespoons butter, softened
• 5For the cranberry-port gastrique: 150g fresh or frozen cranberries, 100ml ruby port, 2 tablespoons red wine vinegar, 2 tablespoons caster sugar
• 6For pancetta Brussels sprouts: 500g Brussels sprouts (halved), 100g pancetta lardons, 1 tablespoon butter, salt and pepper
• 7For chestnut velouté: 200g cooked chestnuts, 400ml chicken or turkey stock, 100ml double cream, 1 shallot (sautéed), pinch of nutmeg

Instructions

1. 1Make the farce: cook shallot in butter until soft. Combine sausage meat, chestnuts, toasted sourdough cubes, sage, thyme, egg yolk, and cooked shallot. Season generously. Fry a small piece and taste to adjust seasoning.
2. 2Butterfly the turkey breast open flat between sheets of cling film and pound to an even 2cm thickness.
3. 3Spread the farce evenly over the turkey breast, leaving a 2cm border. Roll tightly lengthwise into a neat cylinder. Tie with butcher's twine at 3cm intervals.
4. 4Rub the outside with softened butter, season with salt and pepper. Refrigerate uncovered for at least 2 hours (or overnight) to dry the skin.
5. 5Preheat oven to 190°C (375°F). Sear the roulade in an ovenproof pan with a little oil until golden all over. Transfer to the oven and roast for 45–55 minutes until the internal temperature reaches 74°C (165°F). Rest for 15 minutes before slicing.
6. 6For the gastrique: dissolve sugar in vinegar over medium heat. Add cranberries and port. Simmer 10–12 minutes until thickened and glossy. Season with a pinch of salt.
7. 7For Brussels sprouts: render pancetta in a hot pan until crisp. Add sprouts cut-side down, add butter, and cook until caramelised and tender. Season.
8. 8For chestnut velouté: blend sautéed shallot, chestnuts, and hot stock until smooth. Pass through a sieve, return to the pan, add cream, and season with nutmeg, salt and pepper. Keep warm.
9. 9Remove twine from roulade and slice into thick medallions. Arrange on plates with a pool of chestnut velouté, Brussels sprouts, and a drizzle of cranberry-port gastrique.