Food editor, stylist and author Angela Boggiano and her photographer husband, Craig Robertson, owners of At the Kitchen in Cheadle Hulme, share their turkey breast joint recipe for the perfect Christmas dinner.
However, the important thing to remember is that these are much smaller than a whole turkey and will cook in no time, so don’t make the mistake of overcooking. Allow about 350g per person – a 2.5kg breast joint will feed six people, and there’ll still be leftovers.
1. Take the joint out of the fridge a good hour before cooking and allow the turkey to come up to room temperature.
2. Preheat the oven to 180°C/fan160°C/ gas 4. Cooking times are approx. 40 minutes for every 1kg plus 20 minutes, so depending on the joint size you have:
2kg(4Ib) joint = 1 hour 40 minutes
2.5kg(5.5Ib) joint = 2 hours; and
4.5kg(10Ib) joint = 3 hours 20 minutes
3. Add flavouring to the turkey joint by spreading with some flavoured butters under the skin or wrapping with thin strips of streaky smoked bacon. Put the turkey skin side up in a roasting tin and pour about 400ml of water into the bottom of the roasting tray. Cover the turkey and the tin loosely with foil. Uncover the joint 20-25 minutes from the end of the calculated time to allow the skin to crisp up.
4. Check that the centre of the joint is fully cooked and is piping hot and that the juices run clear when you insert a metal skewer or sharp thin knife. If using a thermometer, the internal temperature should be 75°C (165°F) after resting.
5. After taking it out of the oven, cover the joint in foil and allow it to rest for at least 20-30 minutes. It is really important not to skip this step, because if you carve straight from the oven, the juices will just pour out. Resting continues the cooking process, but it allows the meat to equalise temperature throughout and the juices are distributed evenly, which makes the joint much easier to carve and all the juices are deliciously retained.
5 Warren Road
Cheadle SK8 5AA
By Angela Boggiano
Photography by Craig Robertson