Super-succulent turkey breast

Method

• step 1

  Using a pestle and mortar or a spice grinder, crush the fennel seeds with the peppercorns, then crush in the thyme and orange zest, then finally the salt and sugar. Sit the turkey in a roasting tin skin-side up, on a rack, if you have one. Season all over with the salt mix, then chill in the tray, uncovered, overnight. Will keep chilled for up to two days.

• step 2

  Remove the turkey from the fridge 2-3 hrs before roasting. Heat the oven to 200C/180C fan/gas 6. Brush off any excess salt mix. Lift the turkey out of the tin and rinse and dry the tin. Sit the turkey back in (on a rack if you have one). Smother all over with the butter, then roast for 1 hr 15-1 hr 30 mins, removing and basting with the butter every 30 mins. To tell if it’s cooked, insert a skewer into the thickest part and check the juices run clear, or use a meat thermometer – it should read at least 65C in the thickest part.

• step 3

  When the turkey is done, leave it to rest for at least 15 mins on a board with a groove to catch the juices – don’t cover it otherwise the skin will go soggy. Once rested, carve into slices – about 1cm thick is ideal. Arrange the turkey on a platter over the stuffing (see recipe below), scatter with the herbs, if using, and serve. Use the carving and resting juices for the gravy (see recipe below).