On the day of roasting, remove your turkey
breast from packaging, pat dry and bring to room temperature.
Preheat your oven to 210°C for fan assisted or 220°C for ovens
without a fan.
Choose a large, heavy-based roasting tray, ideally with deep
sides and handles for easy movement.
Melt 50g of unsalted butter in a saucepan until it becomes a
liquid, then add 15g of good quality fine sea salt and remove from
Lay a sheet of tin foil on work surface double the size of the
Brush the foil with a thin layer of melted butter, then place
the turkey in the centre of the foil.
Lift edges slightly and pour the remaining butter over the
turkey. Carefully pull the tin foil up and scrunch the edges
together, then gently twist the ends to form something that
resembles a giant Christmas cracker
Place onto a roasting tray and cook for 20 minutes, then reduce
heat to 180ºc fan assisted or 190ºc for ovens without a fan and
cook for an additional 1 hour and 20 minutes, reaching a core
temperature of minimum 75°C.
Remove from the oven, put onto a clean tray and keep warm by
covering with a sheet of tin foil. Rest for up to 1 hour before