Stuffed Turkey Breast

1) Preheat the oven to 120 C (250 F).

2) Remove the skin from the turkey breast and cut horizontally almost all the way through, so the breast can be opened like a book.

3) Cover with plastic wrap on both sides and pound lightly.

4) Combine thigh meat, onion and salt in a food processor. With the motor running, add potato starch, egg, cream and fresh herbs.

5) Lightly beat the egg white and brush over the breast. Sprinkle with salt and pepper.

6) Spread the ground turkey filling over breast, fold and tie with cotton string. Sprinkle with salt and pepper and brown in butter.

7) Transfer to an oven tray and roast until an instant thermometer indicates an internal temperature of 70 C (160 F) about 60 minutes.

8) Remove the turkey breast from the pan and pack in foil. Let rest 5 minutes before carving.

9) Melt the butter and stir in the flour. Degalze the pan with turkey or chicken stock and gradually whisk into the butter-flour mixture.

10) Add Madeira just before serving. Season with salt and pepper, if necessary.

11) Serve with butter-steamed spring onions, red onions and tiny spring turnips which have been sliced and sauteed in butter.