Mustard and maple turkey buffe with gravy meal ideas
Ingredients
3.2kg (size 32) frozen turkey buffe, defrosted following packet directions
2 cups chicken stock
2 tablespoons wholegrain mustard
1/4 cup maple syrup
1 tablespoon extra virgin olive oil
Roasted pumpkin, to serve
Broccolini, (steamed with flaked almonds - optional), to serve
Gravy
2 tablespoons plain flour
1/4 cup dry apera (sherry)
2 cups chicken stock
Mustard and maple turkey buffe with gravy meal ideas
Method
Step 1
Preheat oven to 180C/160C fan-forced. Place turkey on a greased wire rack in a large flameproof roasting pan. Pour stock into pan. Combine 1/2 the mustard, 1/2 the maple syrup and 1/2 the oil in a small bowl. Brush all over turkey. Season with salt and pepper. Cover pan tightly with lightly greased foil. Roast for 1 hour. Remove from oven. Remove foil. Combine remaining mustard, maple syrup and oil in a small bowl. Brush over turkey. Re-cover and return to oven. Roast for 1 hour, brushing with pan juices after 30 minutes.
Step 2
Remove turkey from oven. Discard foil. Baste with pan juices. Return to oven. Roast, uncovered, for a further 20 minutes or until turkey is golden and juices run clear when thickest part is pierced with a skewer (add more stock to pan if it evaporates). Transfer to a platter. Cover with foil. Stand for 15 minutes.
Step 3
Meanwhile, make Gravy Skim fat from pan, leaving 1/4 cup juices. Place pan over high heat. Add flour. Cook, stirring, for 3 minutes or until bubbling. Slowly add apera and stock. Stir until smooth. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 10 minutes or until thickened. Season with salt and pepper.
Step 4
Carve turkey and serve with gravy, roast pumpkin and broccolini.
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