INGREDIENTS
- 1/4 cup (60ml) olive oil
- 1.5kg boned turkey breast, rolled, tied
- 200g unsalted butter
- 8 thyme sprigs
- 3 garlic cloves, chopped
- 1L (4 cups) milk
- 2 red onions, thickly sliced
- 1/4 cup (60ml) apple cider vinegar
- 1/4 cup (60g) brown sugar
- 3 corn cobs, husks removed, blanched
Cornbread sauce
- 2 eggs, lightly beaten
- 1/4 cup (60ml) sunfower oil
- 1 cup (250ml) buttermilk
- 400g can creamed corn
- 1 each onion and jalapeno, fnely chopped
- 1 1/2 cups (180g) grated cheddar
- 1 cup (170g) polenta
- 1/2 cup (75g) plain four, sifted
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
METHOD
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For cornbread, preheat oven to 180°C. Grease a 20cm square cake pan. Beat egg, oil and buttermilk until combined. Slowly stir through remaining ingredients. Spoon into pan and bake for 45-55 minutes until a skewer comes out clean. Cool. Crumble half the loaf. Reduce oven to 160°C.
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Heat 2 tbs oil in a casserole over medium heat. Cook turkey, skin-side down, for 5-6 minutes until golden. Turn and add 150g butter, 4 thyme sprigs and garlic to pan. Roast, basting every 15 minutes, for 45 minutes or until cooked through. Rest, loosely covered with foil, for 10 minutes.
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Meanwhile, place milk and remaining thyme in a pan over medium heat. Bring to a simmer, then set aside for 20 minutes to infuse. Strain. Return pan to medium heat. Stir in crumbled bread and cook, stirring, for 4 minutes or until thickened. Whiz in a food processor with remaining 50g butter until smooth. Season, then strain.
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Heat remaining 1 tbs oil in a pan over medium heat. Cook onion for 3-4 minutes each side until golden. Add vinegar and sugar. Cook for 2 minutes or until tender.
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Preheat a chargrill pan over high heat. Cook corn, turning, for 6 minutes or until blistered and tender. Slice corn off cob.
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Slice turkey and serve with cornbread sauce, charred corn and onion.
