The succulent turkey breast roast has been stuffed with a fresh herb, apple, curd cheese and onion stuffing. This will flavour the roast and baste it from the inside at the same time.

Serve with some crisp roast potatoes and a selection of roasted sweet vegetables such as carrots and parsnips.

Ingredients - serves 6

1kg turkey breast

1 onion, finely chopped
a handful of fresh breadcrumbs
2 cox's apples, cored and diced
chopped parsley, chives and thyme
150g cream cheese
salt, pepper

Method

Pre heat the oven to 180°C

Cut through the turkey breast from one side almost to the other and open up. Mix together all stuffing ingredients and spread across the opened breast then fold back and tie together with string ready for roasting. Brush the breast with butter, season and wrap with strips of streaky bacon to keep it moist during cooking, transfer to a roasting dish and cook for about 1 1/2 hours or until juices run clear. Rest for 15 minutes in a warm place before carving.