Turkey Breast Joint

Turkey Breast Joint (Wrapped in Streaky Bacon)

Prep Time 5 mins

Rest Time 20 mins

Total Time 25 mins

Cooking Method: Roasting

Cuisine: British, Europe

Courses: Mains

Difficulty: Intermediate

Servings: 12

Ingredients

turkey breast joint (check the joint weight and follow the packaging or manufacturer's cooking instructions)
400 ml Soave
150 g seasoned butter
streaky bacon

Instructions

1
Preheat the oven to about 180°C fan or 190°C conventional, unless the joint's packaging or manufacturer specifies otherwise. Take a large roasting pan and add 400 ml of Soave and the seasoned butter. Prepare the turkey joint according to its packaging instructions and cover or tent with foil as appropriate.
Use the timing guidance in the Notes section for planning only. The joint's packaging or manufacturer's instructions and a safe core-temperature check are decisive.
2
Baste the joint after 30 minutes, re-use the foil and return it to the oven.
3
After 1 hour, baste a second time, re-tent with foil and return to the oven.
4
Continue roasting and basting as needed, following the joint's packaging or manufacturer's cooking guidance. Begin checking the core temperature as the expected cooking time approaches.
Insert a clean food thermometer into the thickest part of the joint, avoiding contact with bone or the roasting tin. The centre should reach at least 70°C for 2 minutes, or an equivalent safe time-temperature combination.
5
When the turkey is approaching its safe finishing temperature, remove the foil if needed to allow the bacon to crisp, then continue cooking until the joint is safely cooked through according to its packaging guidance and thermometer reading.
6
Set aside to rest with the foil loosely on for a minimum of 20 minutes before carving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 319.46kcal

% Daily Value *
Total Fat 12.84g20%
Saturated Fat 7.23g37%
Cholesterol 115.38mg39%
Sodium 84.04mg4%
Potassium 361.50mg11%
Total Carbohydrate 0.87g1%
Dietary Fiber 0.00g0%
Sugars 0.27g
Protein 43.64g88%

Calcium 24.00 mg
Iron 1.80 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Planning guidance only: always follow the joint's packaging or manufacturer's cooking instructions and confirm doneness with a food thermometer. For a joint under 4 kg, allow approximately 20 minutes per kg plus 70 minutes at about 180°C fan / 190°C conventional. For a joint over 4 kg, allow approximately 20 minutes per kg plus 90 minutes. Check the thickest part of the joint with a clean food thermometer, without touching bone or the roasting tin. The centre should reach at least 70°C for 2 minutes, or an equivalent safe time-temperature combination. Rest for at least 20 minutes before carving.