Confit Turkey Breast

60' Medium 12345

Serves 4 with sides

You will need to begin this recipe the day before

1kg Turkey Breast Roast (see note)
1 small bunch Thyme
1 small bunch Sage
8 stems Rosemary
¼ cup sea salt
Bertolli Originale Olive Oil, to confit (you will need about 3 x 750ml bottles)

METHOD

STEP 1

In a small food processor combine ½ bunch thyme, 5 sage leaves and the leaves from 4 stems of rosemary. Add salt and blitz until finely chopped.

STEP 2

Rub the herbed salt all over the turkey, wrap in plastic wrap to enclose & refrigerate for 4 hours to marinate.

STEP 3

Rinse the herbed salt off the turkey & pat dry with a paper towel. Place on a wire rack over a baking tray, then refrigerate overnight to dry for a minimum of 6 hours.

STEP 4

When ready to cook, preheat oven to 120ºC (100ºC fan). Place turkey breast into a small, ovenproof dish which is deep enough for the breast to fit inside completely.

STEP 5

Tuck the remaining herbs in & around the turkey breast, then pour Bertolli Originale Olive Oil over the top of the turkey breast until it is completely submerged.

STEP 6

Place the dish onto a baking tray then transfer to the oven and cook for 2 hours.

STEP 7

Remove tray from oven and allow turkey to cool in the oil for 1 hour before removing.

Serve with your favourite garden salad or try with our Roast Kipfler Potato and Vine Tomato Salad. Note: We used a rolled breast (available from good butchers). You can also use a turkey breast roast from supermarkets.