Name: Smoky maple glazed turkey joint
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 2kg boneless turkey breast; 15-20 thin rashers of pancetta; 2 tsp sea salt flakes; 1 tsp brown sugar; 1 tsp chopped thyme or rosemary; ½ tsp smoked paprika; 1 tsp ground black pepper; 1 tbsp maple syrup; 1 tbsp butter softened

Smoky maple glazed turkey joint on a board

2kg boneless turkey breast
15-20 thin rashers of pancetta

DRY BRINE

2 tsp sea salt flakes
1 tsp brown sugar
1 tsp chopped thyme or rosemary
½ tsp smoked paprika
1 tsp ground black pepper

MAPLE GLAZE

1 tbsp maple syrup
1 tbsp butter
softened

Method

step 1
The day before, pat dry the turkey breast with kitchen paper. Combine all of the dry brine ingredients then sprinkle all over the turkey breast. Put it in a large reusable food bag or container and leave in the fridge overnight.
step 2
An hour before you want to cook the turkey, take it out of the container and sit it on a rack over a baking tray. Pat the surface dry to remove any excess brine.
step 3
Lay the pancetta rashers on top of the breast, slightly overlapping. Use kitchen string to tie the breast in intervals to form into a neat shape.
step 4
Heat the oven to 190C/170C fan/gas 5. Calculate the cooking time based on 40 mins per kg plus 20 mins (a 2kg breast will take 1 hr 40 mins). Roast the turkey under loose foil for 1 hr, then take off the foil, mix together the maple syrup and butter, and brush liberally over the bird. Continue roasting, brushing with the remainder of the glaze once more. If you have an instant read thermometer, take the turkey out of the oven when it reaches 66-68C – it will continue to come up to the recommended temperature of 70C.
step 5
Once cooked, leave to rest for 30 mins, then remove the string, put on a board and carve into thick slices.