Michel Roux's Brown Butter Turkey Breast with 3 Confit Leg PiesTypical weight 2.59kg

Hob (From Chilled)

Cranberry Sauce:……Decant the cranberry sauce in a small saucepan. Place on a medium heat until bubbling, stirring occasionally. Once bubbling, reduce to a low heat and cook for a further 2-3 minutes. Decant the cranberry sauce in a small saucepan. Place on a medium heat until bubbling, stirring occasionally. Once bubbling, reduce to a low heat and cook for a further 2-3 minutes. Decant the sauce into a small serving dish and leave to one side. ……Truffle gravy:…Empty the truffle gravy into a small saucepan and bring to a simmer on a medium heat, then pour in the brown butter turkey juices from the oven dish, stirring with a whisk to emulsify. Once evenly bubbling, reduce to a low heat and simmer for 2-3 minutes.

Oven cook (From Chilled)

Preheat the oven to 220°C/200°C fan. Place a tray on the bottom shelf to preheat. Remove the turkey breast from the fridge 10 minutes before cooking. 1. Bring a pot of water to boil, large enough to fit the turkey breast. 2. Once the water is boiled, add the turkey breast, in its bag, and bring the water back to a boil, making sure the turkey is completely submerged. Cover with a lid and gently simmer on a low heat for 45 minutes. 3. When the 45-minute timer is up, use tongs to remove the bag of turkey breast from the water. Cut open the bag and carefully slide the turkey breast, skin-side up, onto a medium parchment-lined oven dish, pouring in all of the brown butter. Place the tray on the top shelf of the oven and cook for 25 minutes. ……4. At the same time, place the turkey pies onto the pre-heated tray, lined with baking paper and place on the bottom shelf for 30 minutes. 5. Halfway through cooking the turkey breast, baste with the brown butter from the dish. 6. When the breast is ready, remove from the oven and transfer to a board to rest and cover in foil, leaving the juices in the oven dish for the turkey truffle gravy. 7. Crumble the pink peppercorns over the turkey breast, serving with the confit turkey pies, truffle gravy and cranberry sauce in the centre of the table to share. Wash hands thoroughly after handling raw meat. Check food is piping hot. Do not reheat once cooled. All cooking appliances vary. This is a guide only. (Time 1h 15 minutes, Oven: 220, Fan: 200)