Turkey breast with 'nduja sprouts

In this simple recipe we show you how to cook our best-selling Turkey Breast Joint. As the breast meat is lower in fat, we recommend a bacon lattice to lock in even more flavour. Serve together with our spicy ‘nduja sprouts, crispy roast potatoes and all the trimmings.

2 hours

4

Easy

• 1kg Field & Flower Turkey Breast Joint
• 240g packet of Field & Flower Streaky Bacon, Unsmoked
• 15g butter

For the sprouts:
• 500g Brussels Sprouts
• 50g 'nduja
• Squeeze of lemon juice (optional)
• Seasoning to taste

1. Preheat your oven to 190°C/170°C fan/gas mark 5. Remove the turkey from its packaging and let the joint reach room temperature before cooking.

2. To prepare your turkey, place the joint in a shallow roasting tray, rub the skin of the turkey with butter and black pepper to taste, then cover the breast with the streaky bacon lattice.

3. Roast the joint for 1.5–2 hours, basting at regular intervals. The juices must run clear from the thickest part of the joint when the bird is cooked.

4. Remove the joint from the oven, loosely cover with foil and leave to rest for 15 minutes before carving.

5. Whilst your turkey is cooking, prepare your sprouts. Trim off the sprout bases, removing any damaged leaves and halving any large sprouts. Rinse in cold water, then boil for 4-6 minutes in salted water until just starting to soften. Drain thoroughly, then stir through the nduja, seasoning to taste and a squeeze of lemon juice (if liked).