Step 1

Preheat oven to 200°C. Place turkey breast, skin-side up, on a clean work surface. Starting from the tip of the breast, run your fingers under the skin to loosen the skin and create a large pocket.

Step 2

To make the stuffing, place the couscous in a large heatproof bowl. Pour over the boiling water while stirring with a fork. Cover and set aside for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains.

Step 3

Meanwhile, melt the butter in a frying pan over medium heat until foaming. Add the onion, garlic, lemon rind, thyme and cumin and cook, stirring, for 5 minutes or until onion softens. Season with salt and pepper. Set aside for 15 minutes to cool.

Step 4

Stir the onion mixture, craisins, pistachios and parsley into the couscous. Add the egg and stir to combine. Stuff the couscous mixture into the turkey breast pocket, smoothing the skin over to enclose. Use unwaxed white kitchen string to tie the turkey at 2cm intervals.

Step 5

Heat the butter and oil in a frying pan over high heat. Add the turkey and cook, turning occasionally, for 6-8 minutes or until brown all over. Transfer to a large roasting pan and roast in oven for 1 hour. Cover loosely with foil and roast for a further 1 hour or until juices run clear when turkey is pierced at the thickest part with a skewer. Remove from oven. Wrap loosely in foil and set aside to cool. Place on a plate, cover with plastic wrap and place in the fridge overnight to chill.

Step 6

Remove the string from the turkey and cut across the grain into 5mm-thick slices. Arrange on serving plates and serve with cranberry sauce.