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.