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RECIPES
PREPARE THE TURKEY
1. Butterfly the turkey breast and cover
with plastic wrap. Pound the turkey
breast until about ½ inch (1.25 cm)
thick. Remove plastic wrap and lightly
season with salt and pepper. Spread the
filling leaving a 1 inch border (2.50 cm).
Starting at the long end, roll up the turkey
breast. Tie roll with butcher’s twine every
1 inch (2.50 cm) to secure the roll.
2. Place the turkey breast roast onto the
Breville broil rack with the baking tray
underneath. Rub the exterior of the roast
with 1 tablespoon (15 ml) olive oil. Season
the roast lightly with salt and pepper.
3. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to ROAST. Set the TEMPERATURE
to 375˚F (190˚C) and the TIME to
45 minutes (approximately). Press
START/CANCEL button to activate.
4. Roast the turkey until a thermometer
inserted into the thickest part of the
roast registers 155˚F (68˚C).
5. Remove the turkey breast roast from the
oven and tent with foil. Please see
NOTE on page 67.
MAKE THE SAUCE
1. In a saucepan, melt the butter and add
the flour. Cook for 1 minute.
2. Combine white wine, chicken stock and
reserved porcini liquid and pour the
contents into the saucepan whisking
constantly to avoid lumps. If lumps
occur strain the sauce using a fine mesh
sieve. Cook for 5 minutes uncovered on
medium to low heat or until thickened
and reduced by one third.
3. Season the sauce with salt and pepper if
necessary.
CARVING THE ROAST
1. Cut and remove the strings. Slice the
roast into ½ inch thick rounds and
arrange on a platter. Pour the sauce
over the sliced roast.
APRICOT-BALSAMIC GLAZED
ROASTED CHICKEN LEGS
Function: ROAST
Temperature: 425˚F (218˚C); 375˚F
(192˚C)
Cooking Time: 10 minutes; 25 minutes
(approximately)
Yield: 4 chicken legs
INGREDIENTS
4 chicken legs
2 tablespoons (30 ml) unsalted butter
¹⁄³ cup (80 ml) apricot preserves
2 tablespoons (30 ml) balsamic vinegar
1 tablespoon (15 ml) chopped rosemary
1 teaspoon (5 ml) chopped thyme
1 garlic clove crushed
Salt and pepper to taste
METHOD
1. Place the chicken legs on the Breville
broil tray with the baking pan underneath.
Season lightly with salt and pepper.
2. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to ROAST. Set the TEMPERATURE
to 425˚F (218˚C) and the TIME for 10
minutes. Press the START/CANCEL
button to activate.
3. Roast the chicken for the allotted time.
Then, turn the TEMPERATURE down to
375˚F (192˚C) and continue to roast for
approximately 25 minutes or until the
juices run clear and there is no longer
traces of pink inside.
4. Meanwhile, melt the butter in a
saucepan on medium to low heat. Add
garlic and herbs and stir to extract the
aromas. Add the apricot preserves and
balsamic vinegar. Bring to a low simmer
and cook for approximately 5 minutes.
5. Baste the chicken legs during the
last 10 minutes of roasting with the
apricot-balsamic glaze.