Herby turkey breast cooked in milk

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Herby turkey breast cooked in milk

Prep Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 6

Herby turkey breast cooked in milk

This is our family dish which has been passed down through the generations and adapted a little. A butterflied turkey breast is stuffed with herbs and grapes, rolled up and tied and cooked in milk. The result is a complex-flavoured unusually juicy turkey dish.


  • 1 medium turkey breast (calculate around 120g - 1/4 lb per person)
  • 4 cloves garlic
  • 3 large sprigs rosemary
  • 25 sage leaves
  • 1 cup white wine
  • 1/2 litre (1 pint vegetable stock - see separate recipe)
  • 3 cups of milk
  • 10-15 large grapes, peeled and deseeded (use small pieces of apple if grapes are not in season)
  • olive oil
  • a little flour for dredging
  • salt, pepper


  1. Chop the sage and 2 of the garlic cloves very finely. Season with salt and pepper and set aside.
  2. Open out the turkey breast and pound (not too violently), so that you have a flat surface.
  3. Spread the inside with the sage and garlic, add the grapes/apple and roll closed.
  4. Tie the roll closed with kitchen string, sealing well.
  5. Roll the turkey very lightly in flour and place in the pan with a good cup of olive oil (cold).
  6. Bring up to heat carefully and brown on all sides for 10 -15 minutes. Use a splash guard so that you don't get spattered by oil!
  7. If you burn the oil (try not to by keeping the heat moderate) discard the burnt oil carefully and return the turkey to the pan and bring up to heat again.
  8. Add a cup of white wine.
  9. When the wine has evaporated, add the warm stock and cook on a medium flame for 20-25 minutes, until evaporated off.
  10. Add the milk, salt and pepper and cook on a low flame for a further 25-30 minutes, until a thick sauce has formed. Be careful not to burn the milk.
  11. Add the rosemary and 2 garlic cloves (finely chopped) and cook for a further 2 minutes.
  12. Allow to cool a little, cut into slices and serve with the sauce on the slices.

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