Butter Basted Turkey Breast with Stuffing BallsTypical weight 1.4kg

Oven cook

From Chilled

Preheat oven. Remove the sleeve and film. Place stuffing ball tray to one side. Cover foil tray containing the turkey loosely with foil and place on a baking tray in the centre of the oven. Remove the foil and baste the turkey with the juices, return to the oven without covering for the last 15 minutes. …Remove film and plastic insert tray from under the stuffing balls and return stuffing balls to the foil tray. Place the foil tray of stuffing balls on a baking tray into the hot oven for 30 minutes. Cook the turkey thoroughly until the juices run clear when the deepest part of the breast is pierced with a thin skewer. If the juices are pink continue cooking for a few minutes and retest. Due to the bacon lattice, the meat may have a light pink colour directly underneath the bacon however the meat is safe to eat. Once cooked, cover with foil and allow to rest for 15 minutes before carving. Cool leftovers to room temperature, refrigerate within 2 hours, consume within 2 days. (Time 1 hour 25 minutes, Oven: 190°C, Fan: 170°C, Gas: Gas Mark 5)