Turkey Breast

Our Hudson Meats free-range turkeys are sourced from the Southern Highlands, NSW.

Each turkey breast is hand tied and you have to have the breast filled with our in-house made stuffings. 

Cooking Instructions:

1. Preheat oven to 180°C.
2. Remove the turkey breast from the refrigerator at least 30 minutes prior to cooking, to bring the turkey to room temperature.Rub the turkey all over with seasoned butter. Allow a cooking time of 30 minutes per Kg.
3. Pour ½ cup water into baking tray. Turn the turkey halfway through cooking and replenish water every 30 minutes to stop juices from burning. Pierce the breast with a thin skewer to test whether turkey is cooked – the juices should run clear.
4. Continue to baste with the seasoned butter and/or juices from the pan every 30 minutes.
5. Turn the oven off, pull the oven door ajar and allow the breast to rest for 20 minutes, ensuring that the oven door is left open.
6. Resting will allow the turkey breast to finish cooking and for the meat to relax.

Serving Suggestion: Serve with side of Cranberry sauce and turkey gravy.

Seasoned Butter:  Melt 150g butter into a frying pan and drop in zest of 1 lemon. Warm over a gentle heat for a few minutes then tip into an electric blender and add 2 teaspoons of fresh thyme and 1 bay leaf. Whizz to pulverise herbs then tip into bowl. Stir in juice from 1 lemon, add salt & pepper.

We recommend serving your turkey breast with turkey gravy and cranberry sauce.