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  1. On the day of roasting, remove your turkey breast from packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan.
  3. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  4. 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 the heat.
  5. Lay a sheet of tin foil on work surface double the size of the breast.
  6. Brush the foil with a thin layer of melted butter, then place the turkey in the centre of the foil.
  7. 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
  8. 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.
  9. 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 carving.