Boneless turkey breast rolled for easy cooking and carving as this requires less cooking time.
It is also easier to serve, creates less wastage and takes up less room in the fridge prior to cooking.
Our serving estimates have allowed for approx. 300g per person.
Bring the joint up to room temperature. Calculate the cooking time based on the weight, allowing 15 minutes per 450g, plus a further 20-30 minutes.
Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Put the turkey joint, skin-side up, into a roasting tin and pour around 450ml water or a mixture of white wine and chicken stock. Spread softened butter over the skin and season well.
Cover the joint and tin completely with foil, then roast for 20 minutes.
Lower the temperature to 200°C/Fan 180°C/Gas Mark 6 and cook for the remainder of the calculated cooking time, uncovering the joint for the last 20 minutes to brown the skin.