Roasted Turkey Fillet with Cranberry and Port Chutney
The crown jewels of festive season dishes!
Impress your guests with this succulent turkey fillet dish. The home-made cranberry chutney makes a great gift!
Ingredients
- 8 Turkey Fillets - 2 per person from fillet recipe below
- Toasted almonds for garnish
Turkey Fillet Brine
- 1L water
- 70g salt
- 2 Bay leaves
- 1 tsp pepper corns
Chutney
- 1 cup dried cranberries
- 2 cups of port
- 1 cup cranberry jelly
- 2 whole star anise
- 2 Tbsp red wine vinegar
- 2 tsp brown sugar
- large piece of orange peel
- 1 cinnamon stick
- 2 Tbsp Pomegranate molasses
Method
Turkey Fillet
- Soak the Turkey in solution in the fridge for 12-16 hours. Remove and pat dry. Cook the turkey for 2 mins each side in a pan and finish in the oven for 10-15 mins at 150 degrees. Remove and rest.
- Place dried cranberries in a pot and cover with port, simmer for 10 mins.
- Add rest of ingredients and simmer for 20 mins stirring occasionally.
- Plate the cooked Turkey fillets and spoon over chutney and toasted almonds.
Handy Tips
This delicious brine recipe is also amazing with all cuts of chicken.
