This beautiful rolled turkey, stuffed with lemon myrtle and sandalwood nuts, and topped with a delightfully deep tomato relish is the perfect upgrade to a Christmas classic! The traditional turkey with cranberry sauce has been reimagined to highlight seasonal produce and capture the feel of an Australian Christmas. This rolled turkey is full of flavour utilising native ingredients, with each addition complementing one another to bring out their best qualities. The marriage of slow roasted tomatoes, onions, and bush tomatoes is a perfect union, with the slightly tart muntries meeting the sweetness of the onions and the acidity of the tomatoes to form a superb relish with a huge depth of flavour to accompany the perfectly succulent turkey.
- Begin by making your relish. Preheat oven to 160C.
- Place tomatoes, onion and ¼ cup olive oil on a lined baking tray. Bake for 1 hour.
- After 1 hour, place remaining 2 tbs olive oil into a saucepan, add pepper berries and salt bush. Fry off for one minute.
- Add the baked tomatoes and onions along with any baking juices.
- Add the muntries, bush tomatoes and water and simmer on the lowest heat for 1 hour.
- While the relish is cooking, start your stuffing. Place olive oil and onion into a frypan and sauté for 10-12 minutes on medium until translucent. Set aside to cool.
- Once cool, add lemon myrtle, saltbush, pepper leaf, sandalwood nuts, breadcrumbs and egg to the pan. Combine very well with the back of a wooden spoon until the mixture holds together. Set aside.
- Start putting together your turkey. Place one slice of turkey on baking paper then add antoher slice on top, half overlapping. Then add another turkey slice, half overlapping the previous turkey piece again.
- Preheat oven to 170C.
- Take a handful of stuffing and press it on top the turkey evenly, about ½ cm thick. Then carefully roll the turkey up from the short side. Secure with cooking twine. See link for instructions.
- Once tied, repeat with remaining turkey. This should give you 4 roulades.
- Then bake for 30 minutes.
- Let the roulades rest for 5 minutes, then cut cooking twine and slice to serve with relish.
- Store any leftover relish in an airtight container in the fridge for up to a week.