4 hr 10 min
(includes resting time)
30 min
6 to 8 servings


Crumble Topping:
  • One 3 1/2-ounce bag pork rinds, crushed
  • 3 thick slices sourdough bread (about 3 1/2 ounces), broken into pieces and baked until crisp, then crushed
  • 3/4 cup shelled pistachios, roughly chopped 
  • 1/2 cup dried cranberries, roughly chopped 
  • 2 tablespoons fresh thyme leaves 
  • Finely grated zest of 1 orange, for serving
Stuffing and Turkey:
  • 1 3/4 pounds sausage meat
  • 3 cups fresh breadcrumbs 
  • 1 cup dried cranberries 
  • 1 large yellow onion, finely chopped and fried until translucent, cooled 
  • 3/4 cup cooked and peeled chestnuts, finely chopped 
  • 1 bunch fresh sage, chopped 
  • 1 tablespoon dried juniper berries, crushed (see Cook's Notes)
  • 1 tablespoon freshly ground black pepper, plus extra for seasoning the turkey 
  • 2 teaspoons salt, plus extra for seasoning the turkey
  • One 4 1/2- to 5-pound boneless, skinless turkey breast, trimmed of fat and membranes
  • 20 strips smoked bacon (9 to 10 ounces) 
  • 1/4 cup plus 2 tablespoons bottled brown sauce (see Cook's Notes)
  • Bread sauce, for serving (see Cook's Notes)


Make the crumble topping: To a medium bowl, add the pork rinds, sourdough crumbs, pistachios, cranberries and thyme. Mix with your hands and set aside in a covered container.

Make the stuffing: In a large bowl, mix together the sausage, breadcrumbs, cranberries, onion, chestnuts, sage, juniper berries, pepper and salt.

Stuff the turkey: Set the turkey on a cutting board. Using a sharp knife, open out the turkey breast as if you are butterflying it. Place the turkey between two sheets of plastic wrap and flatten it out by smashing it with a rolling pin or meat mallet.

Remove and discard the top piece of plastic wrap. Season the turkey with salt and pepper. Spread a generous dollop of the stuffing mixture in a 1/4-inch-thick layer onto the turkey breast, then use the plastic wrap to roll the turkey. Completely enclose the turkey in plastic wrap and secure with butchers¿ twine at regular intervals along the length of the roll. Refrigerate the turkey until you¿re ready to cook.

Preheat the oven to 250 degrees F. Add 1 3/4 cup boiling water to a deep roasting pan. Set a wire rack in the pan and place the rolled turkey breast on top. Cover the roasting pan with aluminum foil.

Roast in the oven for until the thickest part of the turkey reads 160 degrees F on an instant-read thermometer, 1 1/2 to 2 hours; if it hasn¿t reached that temperature, continue to cook until it does, checking the temperature every 10 minutes or so. Once cooked, remove the turkey from the oven, loosely tent it with aluminum foil and set aside to rest for 40 minutes. When cool enough to handle, remove the string and plastic wrap.

While the turkey rests, cook the stuffing: Increase the oven temperature to 325 degrees F. Line a terrine dish or oven-safe casserole or baking dish with the bacon, leaving some excess hanging over the sides. Pack the dish with the remaining stuffing mix and wrap the bacon over the top. Bake the stuffing until an instant-read thermometer inserted into the center reads 160 degrees F, about 45 minutes. Remove from the oven and set aside to rest for 20 minutes before inverting the stuffing onto a baking sheet.

Heat the broiler to hot and broil the stuffing until the bacon is crisp.

Transfer the turkey to a platter and brush a thick layer of the brown sauce over the top. Cover with the crumble topping, sprinkle with orange zest and serve straight away with the stuffing on the side.

Cook's Note

To crush dried juniper berries, place them in a resealable plastic bag and lightly smash with the bottom of a heavy skillet or pot. Brown sauce, such as HP Sauce, is a bottled condiment popular in the United Kingdom and adds a savory, spiced and syrupy flavor to food. Bread sauce, made with breadcrumbs, milk and onions, is commonly served with poultry.

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