We used a Steggles frozen turkey breast, available from major supermarkets. Thaw according to instructions on the bag. Gravy can be made a day ahead. Keep, covered, in the fridge. Add turkey resting juices when reheating gravy.
3.8kg frozen turkey breast (buffet), thawed
25g butter, melted
Pomegranate quarters and bay leaves, to garnish
PISTACHIO AND LEMON BUTTER
2 slices white sandwich bread, torn
1 cup fresh coriander leaves
1⁄2 cup pistachio kernels
1 tblsp Moroccan seasoning
125g butter, chopped, at room temperature
2 cloves garlic, chopped
2 tsps finely grated lemon rind
2 tblsps lemon juice
Salt and pepper, to taste
GRAVY (MAKES 3 CUPS)
3 cups salt-reduced chicken stock
3⁄4 cup dry white wine
1⁄4 cup jellied cranberry sauce
1⁄2 cup chicken gravy powder
To make butter, place bread, coriander, pistachios and seasoning in a food processor. Pulse to form a coarse paste. Add remaining ingredients. Process until combined.
2 Place the turkey on a clean board. Pat dry with absorbent kitchen paper. Gently slide your fingers under the skin of each breast to form a pocket, without tearing the skin. Fill the pockets evenly with butter mixture.
Secure closed with toothpicks. 3 Place turkey upright in a greased, large, flame-proof roasting pan. Brush melted butter over the skin. Season with salt and pepper. Cover pan with greased foil.
4 Cook in a moderately slow oven (160C) for 3 hours. Remove pan. Discard foil. Brush pan juices over turkey. Return uncovered to oven.
5 Cook for about 15 minutes, or until juices run clear when a skewer is inserted into the thickest part of the breast. Transfer turkey to a large tray. Rest, loosely covered with foil, for 30 minutes.
6 Meanwhile, make gravy. Combine stock, wine and cranberry sauce in a large saucepan over a medium heat. Stir until combined. Bring to boil. Whisking continuously, sprinkle over gravy powder. Return to boil. Gently boil for about
8 to 10 minutes, or until thickened. Season with pepper. Transfer to a heatproof jug.
7 Just before serving, pour any resting juices from turkey into gravy. Microwave on high power in 30 second bursts, until hot. Transfer to a serving jug.
8 Serve turkey with gravy. Garnish with pomegranate quarters and bay leaves.