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Brined Turkey Breasts with Spiced Rice & Almond Stuffing

This perfect gluten-free turkey will take the stress out of Christmas day and offer a delicious alternative to regular stuffings.

Brined Turkey Breasts with Spiced Rice & Almond Stuffing

Serves 8

2 tbsp whole allspice, roughly crushed
1 tbsp fennel seeds, crushed
½ cup sea salt flakes
⅓ cup raw caster sugar
1 onion, quartered
8 sprigs flat-leaf parsley
2 bay leaves
2 whole cloves
1 double turkey breast, skin on
1 tbsp extra virgin olive oil watercress sprigs, to serve

Rice & Almond Stuffing

2 tbsp extra virgin olive oil
2 brown onions, peeled and thinly sliced
½ cup almonds, roughly chopped
½ cup pine nuts
40g butter
1 cup long grain rice
½ tsp chilli powder
½ tsp ground allspice
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 ¾ cups gluten-free chicken stock
½ cup flat-leaf parsley leaves, chopped
¼ cup dill sprigs, chopped

Place first eight ingredients in a saucepan with 2 cups boiling water. Stir until salt and sugar dissolve. Add 3 litres of cold water; stir. Add turkey. Cover; refrigerate overnight.

To make stuffing, heat oil in a non-stick frying pan over low-medium heat. Add onions and cook, stirring, for 15 minutes or until onions are soft. Add nuts; cook for a further 3-4 minutes. Set aside. Heat butter in a saucepan over low-medium heat, add rice and spices. Cook for 2 minutes. Add stock; bring to the boil. Reduce heat to low, cover. Simmer for 20 minutes or until liquid is absorbed. Allow to cool.

Stir in onion mixture and herbs. Season.

Preheat oven to 220°C. Remove turkey from brine. Pat dry with paper towels. Lay breast skin-side down and place stuffing down the centre. Roll breast over; secure with kitchen string. Drizzle with olive oil; season.

Place on a rack over a tray; roast for 50 minutes. Reduce oven to 150°C, cover breast with foil. Roast for a further 1½ hours.

Rest before slicing. Serve with watercress sprigs.

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