At a glance
You're working with a straightforward marinade of shallots, mustard, and honey that needs to soak overnight before the turkey goes into a low-and-slow roast for about 2.5 to 3 hours. The real beauty here is in the simplicity — just season generously, be patient with the slow cooking, and you'll end up with incredibly juicy meat that's just as delicious served cold the next day.
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Tip:
I like to use resealable freezer bags for this – pour in the marinade and add the meat. I keep the turkey in the bag in the fridge and turn it over now and then, giving it a gentle squeeze so the marinade soaks in nicely.
For this step
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Marinade
You can also marinate the meat in a bowl if you prefer. Mix together the finely chopped shallot, oil, mustard, honey, salt and pepper into a delicious marinade. Rub it all over the meat, then place it in a container or bag. Leave to marinate overnight.
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Add liquid and roast
The next day, preheat the oven to 150°C. Place the turkey breast in a roasting dish with a lid, add just a splash of water (about 50 ml – really just enough to cover the bottom), and roast for about 2.5 to 3 hours.
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