Rolled turkey breast with prawn mousse filling and creamy brandy (eggnog) and tarragon sauce
1 x 2 kg turkey breast, trimmed reserve excess meat for mincing (skin on)
200 g turkey mince
250 g green king prawn meat, roughly chopped
2 egg whites
100 ml thickened cream
Tablespoon each finely chopped tarragon and parsley, plus sprigs to serve
Sea salt and freshly ground black pepper
1 cup white wine
2 cups chicken stock
2 tbsp cup brandy
½ cup runny cream
Roast potatoes to serve
Preheat oven to 200ºC.
Place turkey mince, prawn meat, egg whites, thickened cream, half the tarragon and parsley into a bowl, season with salt and pepper and mix to combine. Refrigerate for 30 minutes.
Spread stuffing on inside of turkey breast and roll to enclose, tie with butchers string and wrap in muslin securing the ends with string.
Place in roasting pan skin side down and add ½ the wine and chicken stock. Roast for 30 minutes. Remove muslin, turn breast to skin side up. Drizzle with oil, salt and tarragon sprigs. Add remaining wine and chicken stock and roast for another 30 minutes.
Remove turkey from pan and rest in a warm place.
Place pan juices in saucepan and add brandy, cook 2 minutes and add cream. Simmer for 4-5 minutes or until thickened. Add remaining herbs and serve with turkey breast and roast potatoes.