Recipe

Orange turkey with choy sum

With an orange zest and parsley stuffing, this turkey roll will be a favourite with the whole family. Serve with Asian greens and rice, or for a traditional Christmas or Christmas in July celebration, serve with baked potatoes.

Jun 29, 2014 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Orange turkey with choy sum
  • 500 gram turkey breast fillet
  • 1/2 cup soft fresh breadcrumbs
  • 1 tablespoon finely grated orange zest
  • 2 cloves garlic, crushed
  • 2 tablespoon finely chopped flat-leaf parsley
  • 1/4 cup olive oil
  • 1 fresh long red chilli, thinly sliced
  • 1 bunch (300g) choy sum, cut into 3 equal lengths
  • cooked jasmine rice, to serve

Method

Orange turkey with choy sum
  • 1
    Preheat oven to 180°C (160°C fan-forced). Place turkey on a chopping board; cut in half, part-way through, horizontaliy. Open turkey out to sit flat. Place a piece of plastic food wrap over turkey. Using a meat mallet or rolling pin, gently pound turkey to flatten slightly.
  • 2
    Combine breadcrumbs, zest, garlic, parsley and half the oil in a medium bowl. Season. Spoon breadcrumb mixture onto centre of turkey. Roll turkey to enclose filling. Secure with toothpicks.
  • 3
    Heat remaining oil in a frypan over high heat. Add turkey; cook for 2-3 minutes or until seared. Transfer to a roasting pan. Bake for 8-10 minutes or until cooked. Remove from oven. Cover with foil, then rest for 5 minutes. Remove toothpicks; slice.
  • 4
    Place frypan over moderate heat. Add chilli and choy sum; cook and stir for 2-3 minutes or until wilted. Spoon choy sum onto serving plates. Top with turkey. Serve with rice.

Notes

If you don't have an ovenproof frying pan, sear turkey in a frypan, then transfer to a roasting pan.

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