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Rolled turkey breast with prawn mousse filling and creamy brandy (eggnog) and tarragon sauce

Yields1 ServingPrep Time55 minsCook Time1 hr 15 minsTotal Time2 hrs 52 mins

Simply delicious and sure to impress your guests. Tip: Serve with our "Asparagus and baby prawn salad".

Rolled turkey breast with prawn mouse filling and creamy brandy and tarragon sauce

 200 g turkey mince
 250 g green Australian prawn meat, roughly chopped
 2 egg whites
 100 ml thickened cream
 Tablespoon each of finely chopped tarragon and parsley, plus sprigs to serve
 Sea salt and freshly ground black pepper
 3 kg turkey breast, trimmed (skin on)
 1 cup white wine
 2 cups chicken stock
 2 tbsp cup brandy
 ½ cup runny cream
 Roast potatoes to serve
 Muslin and butter’s sting to wrap turkey breast

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 butcher's 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 a saucepan with brandy, cook for 2 minutes and add cream then simmer for 4-5 minutes or until thickened.


Add remaining chopped herbs and serve with turkey breast and roast potatoes.