Chef’s Dish: Intricate roulade serves up a festive winner

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Young chef Brad Martin loves cooking for Christmas.

Turkey roulade - serves six


2 tsp olive oil

1 diced white onion

1kg smoked bacon

2 tbsp fresh breadcrumbs

400g sausage meat

8 sage leaves, chopped

250g cranberry sauce

450g raw turkey breast meat


900g loaf tin

Frying pan

Mixing bowl

Prep Time: 1 hr 15 mins


Heat pan with half the oil. Add the onion, cook until soft. Meanwhile, cut the turkey into 1cm-thick slices and line the loaf tin with foil, leaving it to overhang. Use the remaining oil to grease the foil.

Stretch the bacon with the back of a knife, then use it to completely cover the foil-lined tin, allowing the bacon to overhang. Sprinkle on the bread crumbs.

Once the onion has cooled, add it to the sausage meat and add the sage. Layer the bottom of the tin with a third of the mixture and put a third of the cranberry sauce on, then add the turkey. Repeat until the tin is full.

Pull the overhanging bacon over the top and cover with the overhanging foil.

Place in the fridge with a heavy weight on top for two days

Cook in the oven at 180c for 20 minutes until the core temperature is 75c. Leave to rest for 15 minutes.