ROASTED TURKEY BREAST, THYME CARROTS & SPEEDY GRAVY

HANDS-ON TIME 30MIN, PLUS RESTING. COOKING TIME ABOUT 1½HR. SERVES 6 ✶✶ 1.2kg (2lb 11oz) turkey breast ✶✶ 300g (11oz) bought sage and onion stuffing ✶✶40g (1½oz) butter ✶✶Thyme sprigs, leaves picked, plus extra to garnish ✶✶250g pack streaky bacon ✶✶500g pack Chantenay carrots ✶✶2tbsp cornflour ✶✶500ml tub fresh chicken stock you will also need ✶✶String 1 Put the turkey breast skin-side down on a chopping board. Make a rough 7.5cm (3in) horizontal cut in 1 side of the breast (cut to the middle of the breast). Then use your fingers to work the cut into a rough 2.5cm (1in) wide pocket, running through most of the length of the breast. 2 Push as much stuffing as you can into the pocket. Turn the breast skin-side up and spread with butter. Season, then press some thyme leaves into the butter. Wrap…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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