Europe & Middle East
Latin America & Caribbean
Preheat oven to 180°C.
Place spinach in a colander over a heatproof bowl; pour over boiling water, stand 1 minute. Drain; cool under running water. Squeeze small handfuls of spinach to remove excess liquid; chop and place in a medium bowl. Stir in Craisins®, pistachios, cranberry sauce, breadcrumbs and thyme leaves; season.
Place a large sheet of baking paper on a clean work surface. Slice turkey breast in half lengthways, without cutting all the way through; open out flat on paper. Butterfly the tenderloin and position at tail end of breast, overlapping, to make an even shape. Cover with another sheet of baking paper and pound out to an even 1.5cm thickness. Remove top layer of paper.
Spoon stuffing over one cut-side of the breast, fold the other side over stuffing to enclose. Brush turkey with oil, season; top with thyme.
Wrap baking paper around turkey; roll up in a sheet of foil, tucking over ends, to secure. Place turkey on a large oven tray; roast for 20 minutes.
Remove foil ; peel back paper. Increase oven temperature to 220°C. Brush surface of turkey with the extra cranberry sauce. Roast, uncovered, for 20 minutes, basting with juices, or until golden all over and cooked through. Rest turkey, loosely covered, for 10 minutes.
Combine stock, brandy, the cranberry sauce and cornflour mixture in a medium saucepan. Bring to the boil and cook uncovered for about 15 minutes or until reduced by half. Serve sliced turkey with the sauce. Accompany with roast vegetables of your choice.
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