Roast turkey with orange sherry gravy Recipe
Ingredients
1kg frozen Ingham Turkey Thigh Roast, thawed
750g jap pumpkin, peeled, cut into 5cm pieces
750g kumara (orange sweet potato), peeled, cut into 5cm pieces
8 brown pickling onions, peeled, roots intact
1/4 cup olive oil
500g green beans, steamed, to serve
Gravy
20g butter
2 tablespoons plain flour
2 oranges, rind finely grated, juiced
1/2 cup sweet sherry
1 cup Campbell's Real Stock Chicken
Roast turkey with orange sherry gravy Recipe
Method
Step 1
Preheat oven to 180°C. Remove plastic from turkey, leaving foil on. Place into a large roasting pan.
Step 2
Place pumpkin, kumara, onions and oil into a bowl. Season. Toss to coat. Place into pan with turkey.
Step 3
Roast for 1 hour. Remove foil from turkey. Roast a further 20 to 25 minutes or until cooked through.
Step 4
Remove turkey from pan. Cover with foil and set aside to rest. Remove vegetables from pan. Keep warm in oven.
Step 5
To make gravy: Place roasting pan onto stove top over medium-high heat. Add butter. When melted, add flour. Stir for 2 minutes. Remove from heat. Combine remaining ingredients in a bowl. Slowly add to pan, stirring until smooth. Return pan to stove top. Bring to the boil, stirring, over medium heat. Reduce heat. Simmer for 5 minutes or until gravy thickens slightly.
Step 6
Slice turkey and serve with vegetables and gravy.
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