Christmas turkey breast is perfect for feeding a smaller amount of people at Christmas.
1 single or double turkey breast (skin on)
200g Butter slightly melted
Large handful of sea salt
3 cloves of garlic minced
Heat your oven to 170c gas or 190c fan
Divide your butter in half and mix your garlic with half, set the other half aside.
Now this is about to get messy! Use a silicone spatula or your hand to gently get in between the skin and the flesh of your
turkey breast, be careful not to tear it! Feed your garlic butter under the skin until its all even then massage your plain
butter all over the outside of the breast, sprinkle on your sea salt and cover with foil place in the middle of the oven.
We need to cook this for around 40 minutes per kilo then an additional 20 mins if you use a meat thermometer in the thickest part of the breast, we are aiming for a temperature of 74.c
Uncover the foil after 1 hour to allow the skin to crisp up.
Rest the breast and slice to serve..
This recipe is from Kirsty Redden. Kirsty is a Cambridge food blogger and home cook, her recipes can be found on Instagram, Facebook and Twitter and a great new recipe site called Cookly Bookly as Lovetocook4ppl