Name: Whole Turkey Breast With Couscous And Almond Stuffing
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1.00 celery stalks chopped; 100.00 ml butter for frying; 500.00 ml stock chicken; 500.00 ml couscous; 5.00 ml turmeric; 10.00 ml salt and freshly ground black pepper; 125.00 ml almonds unblanched, chopped; 5.00 ml lemon zest only; 10.00 ml fresh thyme; 10.00 ml salt and freshly ground back pepper

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Ingredients (10)

Stuffing: onion, chopped

1.00	celery stalks — chopped
100.00 ml	butter — for frying
500.00 ml	stock — chicken
500.00 ml	couscous
5.00 ml	turmeric
10.00 ml	salt and freshly ground black pepper
125.00 ml	almonds — unblanched, chopped
5.00 ml	lemon — zest only
10.00 ml	fresh thyme

Turkey: whole turkey breast, deboned

10.00 ml

salt and freshly ground back pepper

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Method:

Stuffing Fry the onion and celery in butter until soft. Bring the stock to the boil, pour over the couscous and turmeric and return to the heat for 1 minute. Fluff with a fork. Stir in the remaining ingredients and leave to cool completely.

Turkey Place the breast skin-side down on a work surface and season with salt and pepper. Spoon the filling in the centre of the breast and roll up the meat. Secure the roll with string at 2 cm intervals and season all round with salt and pepper.

Place a drip tray in the middle of a kettle braai. Arrange burnt-out coals on both sides of it. Position the grill rack directly over the drip tray and place the turkey roll on top. Cover the braai, ensuring the air vent is fully open. Roast for 45-60 minutes or until golden brown and done.