Q. I Have a Small Family. What Alternatives Are There to a Whole Roasted Turkey?

Use butterflied turkey breasts to create this sophisticated roulade.

In a large bowl, whisk together 500ml apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator for two hours. Preheat oven to 220°C. For the glaze: In a small saucepan,

Preheat the oven to 160°C. Place the turkey breast, skin side up, on a rack in a roasting pan.In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with

Preheat the oven to 162°c.Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the me

Preheat the oven to 190°C / 375°F. Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast. Transfer to a roasting pan and roast until the juices run

In a large bowl, whisk together 500ml apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator for two hours. Preheat oven to 220°C. For the glaze: In a small saucepan,

Preheat the oven to 160°C. Place the turkey breast, skin side up, on a rack in a roasting pan.In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with