Chilli-crumbed turkey supreme

  • 25 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Chilli-crumbed turkey supreme
  • 75 gram butter, softened, plus 20g extra
  • 1/4 cup chilli jam
  • 1 tablespoon chives, finely chopped, plus extra, to serve
  • 1 tablespoon lemon zest, plus lemon wedges, to serve
  • 15 kilogram turkey breast supreme, skin on, wing bone attached
  • 1 cup fresh breadcrumbs
  • 1/2 cup finely chopped roasted macadamia nuts
  • egg mayonnaise, to serve


Chilli-crumbed turkey supreme
  • 1
    Preheat oven to moderate, 180°C. Place an oiled rack over a baking dish.
  • 2
    In a small bowl, combine butter, 2 tablespoons chilli jam, chives and zest; season to taste.
  • 3
    Loosen and lift turkey skin to create a pocket. Carefully push butter mixture between skin and flesh. Brush all over with extra butter; season to taste.
  • 4
    Place turkey, skin side up, on rack; bake 40 minutes, basting with pan juices halfway through.
  • 5
    Remove rack from dish; pour pan juices into a bowl with breadcrumbs and nuts. Mix together well; season to taste.
  • 6
    Increase oven to very hot, 220°C. Press breadcrumb mixture over turkey skin to coat.
  • 7
    Place rack back over pan; bake a further 15-20 minutes, until juices run clear when tested with a skewer, Rest, covered loosely with foil, 15 minutes.
  • 8
    Serve turkey in slices with mayonnaise, remaining chilli jam, lemon wedges and extra chives.

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