Confit Turkey Breast
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)
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.
Rub the herbed salt all over the turkey, wrap in plastic wrap to enclose & refrigerate for 4 hours to marinate.
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.
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.
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.
Place the dish onto a baking tray then transfer to the oven and cook for 2 hours.
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.