Smaller Stuffed Turkey Breast

Our answer

Nigella's Turkey Breast Stuffed With Italiam Sausage And Marsala Steeped Cranberries (from NIGELLA CHRISTMAS) is made with a boned turkey breast that has been butterflied. We understand that a turkey buffe is a turkey breast on the bone (also known as a turkey crown), so it would be possible to take the breast off the bone yourself and butterfly it, making sure you keep the skin on.

If you are using a smaller breast then we suggest that you make up the full amount of stuffing and use enough to fill the cavity in the centre of the breast and a good but not too thick layer on the rest of the opened up breast (as described in the recipe method). The remaining stuffing can be put in an ovenproof dish and baked separately. Roll up the breast and secure with skewers then weigh it and allow a cooking time of 20 minutes per 450g/1 pound) plus an extra 20 minutes. If the breast is prepared in advance then remove it from the fridge about an hour before cooking, to let it lose its fridge chill. When the breast is cooked it should have an internal temperature of 75c/165F, so remove it from the oven when the internal temperature reaches 70c/155F and let the breast rest for at least 20 minutes, as the internal temperature will rise further as it rests. If you don't have a thermometer then insert a thin-bladed knife or a metal skewer into the centre of the breast and leave for a few seconds. Remove it and very carefully test the tip, it should feel very hot and the juices coming out of the turkey breast should be clear.