4 turkey breast fillet portions (weighing about 170g each)
1 tbsp rapeseed oil
3 tbsp unsalted butter
4 shallots, peeled and finely chopped
1 clove garlic, peeled and minced
½ tsp salt
½ tsp black pepper
100g fresh breadcrumbs
1 tbsp fresh sage leaves, finely chopped
Zest of 1 lemon
50g dried cranberries
12 rashers streaky bacon
Preheat the oven to CircoTherm 180C.
Place a turkey breast in between two pieces of clingfilm and flatten to 1/2cm thick using a rolling pin or meat mallet. Repeat with the rest of the turkey breasts.
Heat the oil and butter in a frying pan over a medium-high heat. Add the shallots and cook for 5 minutes, stirring often, until soft.
Add the garlic, salt and pepper and cook for a further minute, then stir in the breadcrumbs, sage, lemon zest and cranberries. Stir to combine, turn off the heat and leave to cool for a few minutes.
Arrange 3 bacon rashers on a chopping board, side by side. Lay one of the turkey breasts on top. Spoon one quarter of the stuffing mixture on top and flatten it out, leaving a 1 cm border.
Roll the turkey and bacon up and tie with two pieces of string. Repeat with the remaining turkey breasts, bacon and stuffing so you have 4 roulades altogether.
Place on a shallow baking tray and place in the oven. Insert the meat probe into the centre of one of the roulades, then add medium steam to the oven and cook until the meat probe reading is 75C (about 20-25 minutes). If you would like to crisp up the bacon further, remove the string from the roulades and grill on high for 1-2 minutes each side.
Remove from the oven and allow to rest for 5 minutes before serving either whole or sliced.
*Chef tip: You can make these roulades ahead. Prepare up to the end of step 6, then cover and refrigerate for up to a day. Remove from the fridge about 30 minutes before ready to cook, then cook in the same way.