While working in Sydney as an apprentice back in 1999, Christmas in July was a big thing, and we would be booked out for functions all throughout July. Up in the Blue Mountains where it would sometimes snow, they would really put on a show.

I would go up there to check out the Christmas menus, and after a hard day of trudging from restaurant to restaurant, I would sit back with a nice glass of mulled wine in the Hydro Hotel. A wonderfully old-fashioned hotel with a roaring fire, a comfy couch and an epic view. 

It seems these days it’s fallen a bit out of fashion, which I feel is a shame as the Christmas vibe without all the commercialism was wonderful. The restaurants and streets were filled with friends and family getting together to share a meal and enjoy great company. 

For those of you who still practise this old-fashioned tradition, I’ve included this week a twist on the classic roast turkey. I’ve used my Spartan marinade as it has lovely notes of cracked pepper, lemon and roasted garlic, which pairs perfectly with the sweet turkey meat. Simply add a nice chicken gravy, some crispy potatoes, and buttered peas, and you will have a meal that will get many a tongue wagging. 

The secret chefs use when we cater for these Christmas functions is to use a cut called a turkey buffet; it's basally boneless breast meat, which means you can cook it perfectly, keeping in all its juices. The problem with the whole turkey, besides its enormous size, is that when you roast the whole bird, the breast meat ends up being overcooked by the time the thigh and drumstick are cooked through.

This solves that problem, and we found that most people don’t like the drumstick and thigh as they can be quite a strong tasting and are often left on the plate. 

This recipe uses only one breast and feeds a family of 4 very easily with leftovers for sandwiches.

You won’t find turkey breast in the supermarket, so ask your butcher to order it for you.

Did you know? Turkeys were first bought into Britain in 1526. Before this time, for Christmas meals, people used to eat geese, boars’ heads and even peacocks! After the British Empire discovered the New World (that’s the Americas), an influx of gobble-gobbles hit Britain. Turkeys were eaten instead of cows and chickens because the farmers needed their cows more for their milk and needed their chickens for the eggs, which back then were way more expensive than they are today.

The Christmas turkey tradition can be traced back to Henry VIII, who decided to make the bird a staple for the festive day. Henry swapped his usual goose for a Norfolk Black Bird (a British breed of domestic turkey), and by 1573, turkey was commonly served before gaining even more popularity throughout England in the 17th century. Coupled with Edward VIII making the turkey a fashion statement at Christmas and Queen Victoria reopening trade with the USA, turkeys became the in-thing.
If you have never tried turkey or have had a bad experience because it was dry and boring, then give this recipe a go and see if I can change the way you eat turkey. You can even do it this Christmas and consider this Christmas in July feast a practice round.

INGREDIENTS
- 4 tbs Spartan marinade 
- 2 tbs oil 
- 1.5kg (ish) fresh single turkey breast with skin on 
- 500g small baby white potatoes 
- 2x3/4 cups chicken stock 
- 50g butter 
- 1/4 cup plain flour 
- 1 tsp fresh thyme leaves 
- 1 tbsp chopped fresh flat-leaf parsley leaves 
- 150g (Steamed or boiled) buttered peas to serve.

METHOD
1. Place potatoes in the base of a 5.5 ltr slow cooker. Pour over 3/4 cup stock. Top with turkey. Put the lid on.
2. Cook on LOW for 6 hours or until juices run clear when the thickest part of the turkey is pierced with a knife. 
3. Preheat oven to 220C fan-forced. Line a large baking tray with baking paper. 
4. Transfer turkey to a plate, Mix spartan marinade with oil in a small bowl, then coat turkey breast evenly. Cover loosely with foil to keep warm. Set aside to marinade.
5. Using a slotted spoon, transfer potatoes to a bowl. 
6. On a chopping board, cut potatoes in half, add back to bowl and drizzle over some olive oil toss to coat. Place potatoes in the prepared tray. 
7. Roast potatoes for 30 to 35 minutes or until golden and crisp. 
8. Meanwhile, melt butter in a large frying pan. Add flour. Cook, stirring until mixture turns golden and smells like cookies. 
9. Gradually whisk in ½ cup cooking liquid until combined, and bring to boil.
10. Add remaining 3/4 cup stock and cook, constantly whisking, until mixture bubbles and thickens. 
11. Heat a large fry pan on high and sear turkey on high for 4 minutes to create a nice crust. Only cook one side. Slice turkey. 
12. Add parsley to potatoes and season. Toss to combine. 
13. Serve turkey with potatoes, gravy, buttered peas and a nice glass of Sauvignon Blanc.

(* Chef Dylan is currently taking a well-earned trip to Europe; this article appeared in Scenic News last July)