1

Preheat oven to 180°C. Heat a large frying pan over medium-high heat. Cook chorizo, onion and capsicum, stirring, for 5 minutes or until chorizo is golden and vegetables soften. Add garlic and rosemary and cook, stirring, for 1 minute or until fragrant. Stir in breadcrumbs and ½ cup parsley. Season. Remove from heat.

2

Place turkey breast, skin-side down, on a chopping board with the pointed ends facing you. Starting from where breasts join, cut a slit, on an angle, into 1 breast. Slice breast horizontally through meat (don’t cut all the way through). Open meat outwards. Repeat with other breast. Press stuffing over turkey. Roll up turkey to enclose stuffing. Tie with kitchen string at 3cm intervals.

3

Place turkey, skin-side up, on a greased wire rack in a large roasting pan. Add 3 cups (750ml) water to pan. Lightly spray turkey with oil. Season. Bake for 2 hours or until browned and cooked through.

4

Meanwhile, combine basil, capers, oil, juice and remaining parsley in a medium bowl. Season.

5

Transfer turkey to a plate. Cover with foil. Set aside to rest for 15 minutes. Remove and discard string before slicing. Serve with salsa verde.