1. Heat half the butter and oil in a large, deep non-stick frying pan over high heat. Add onion, garlic, chorizo, sage and oregano. Cook, stirring for 5 minutes, or until onion is softened.
2. Add dried fruit, pistachios, parsley and orange rind and stir to combine. Transfer to a large bowl and cool slightly.
3. Combine bread and milk in a bowl and set aside to soften.
4. Gently remove the skin from the turkey breast, keeping it one piece and reserve. Remove the tenderloin and set aside.
5. Butterfly the turkey by slicing in half horizontally, without cutting all the way through. Flatten with a meat mallet to an even 1cm thickness. Trim edges, reserving the trimmings, to make a uniform rectangle.
6. Place the tenderloin and trimmings in a food processor and process until finely chopped. Add 300g of the turkey mince to the onion mixture with the soaked bread and egg. Season with salt and pepper and mix with your hands until well combined.
7. Press the filling over turkey breast in an even layer. Starting from one long side, roll up to form a tight log.
8. Lay two large sheets of foil, slightly overlapping on a clean bench, then cover with a piece of baking paper. Place the reserved turkey skin in the centre and smooth out as much as possible. Lay turkey roll in the centre of the skin and using the foil, roll up to enclose, twisting the ends to tighten. Wrap again in foil as tightly as you can.
9. Fill a stockpot, large enough to fit the turkey roll, with water. Bring to boil, then reduce heat to a simmer. Lower the roll into the water and weigh down with an upturned plate. Cover with lid and simmer for 40-45 minutes, or until just cooked through and firm to the touch (See Tip). Remove the roll from the water and allow to drain. Peel away foil and paper.
10. Heat remaining butter and oil in clean frying pan over medium-high heat. Add turkey roll and cook, turning regularly, until evenly coloured and caramelised. Transfer to a board and thickly slice to serve.
11. Serve with cranberry jam and sauteed greens.
Tips
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To test if turkey is cooked through, insert a skewer into the centre for 10 seconds. Remove and place on your lip – the tip of the skewer should be warm.
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For sauteed greens, pan-fry green beans and broccolini in a large frying pan over high heat for 1-2 minutes. Add a little water and cover with lid. Cook for a further 1 minute or until greens are tender. Serve with toasted flaked almonds.
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Chorizo can be replaced with bacon or pancetta, if preferred.
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Pair with Miguel's Cranberry Jam for a delicious accompaniment.
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*Miguel Maestre is a professional chef and has years of knife safety experience. For more information on knife safety visit our how to use knives safely guide here.
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