SERVES: 6

METHOD

Step 1
Preheat oven to 190°C (170°C fan-forced). Line 2 x baking trays with baking paper.

Step 2
For the stuffing, heat olive oil in a small saucepan over a low heat. Add onion, garlic and bacon, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Remove from heat.

Step 3
In a medium mixing bowl, combine breadcrumbs, zest, dried peach, macadamia, sage, parsley, salt and pepper, stirring until well combined. Add the cooked onion mixture and egg stirring until well combined. Set aside until required.

Step 4
To prepare turkey, place breast skin side down on a chopping board lined with plastic wrap. Turn the tenderloin to the outside and using a sharp knife carefully cut through the thick part of the breast, starting from the centre towards the opposite end from the tenderloin, stopping 2cm before the end. Carefully open it out to create a rough rectangular shape. Place a second piece of plastic wrap on top and using a rolling pin or the flat side of a mallet pound the meat, pushing outwards until the breast is approximately 3cm thick. Remove the plastic wrap from both sides.

Step 5
Carefully spread the stuffing over the flattened breast and roll up from the cut end towards the tenderloin, making sure the skin is covering the outside. Using butchers string, tie the breast up firmly at 5cm intervals. Brush the outside with butter and season generously with salt and pepper. Weigh the stuffed turkey roll, to work out the cooking time at 40 minutes per kg.

Step 6
Place turkey roll on a wire rack, in a large roasting pan and pour wine and stock around it. Cover tin with foil and place in preheated oven for the calculated cooking time, removing foil for the final 30 minutes of cooking, to allow skin to become golden. Remove from oven, place turkey roll on a serving plate and loosely cover with foil to rest for 10 minutes or allow to cool completely, to serve cold.

Step 7
For a quick and simple gravy, skim fat from pan juices and place in a small saucepan. Combine cornflour with 1 tablespoon of water in a small bowl, stirring to a smooth paste. Add to saucepan with pan juices and ¼ cup water over a medium heat, stirring until gravy thickens slightly.     

Step 8
Meanwhile for the salad, place potatoes, 2 teaspoons olive oil, salt and pepper together in a mixing bowl, tossing to combine. Place potato rounds on prepared baking trays and place in oven with turkey for final 50 minutes of cooking. 

Step 9
For the dressing, combine ingredients together in a screw top jar, shaking vigorously to combine. Set aside until required.

Step 10
Heat a barbecue or chargrill pan to medium-high. Brush peach slices with remaining oil and season with pepper. Place peach slices, in batches, onto preheated barbecue for 1-2 minutes each side, or until griddle marks appear. Remove from heat and allow to cool, repeating with remaining peach slices. 

Step 11
To assemble salad, place rocket, roast potato, chargrilled peaches, crumbled feta, mint and parsley together on a platter.

Serve salad with sliced turkey roll, gravy and balsamic dressing.

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