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    Saturday, March 19, 2016

    Roast turkey with redcurrant vegetables meal ideas




     
    Roast turkey with redcurrant vegetables  meal ideas
        Ingredients

        1kg Ingham Turkey Breast Roast with Cranberry & Apple Stuffing
        1kg desiree potatoes, peeled, cut into large pieces
        500g kumara (orange sweet potato), peeled, cut into large pieces
        500g butternut pumpkin, deseeded, cut into pieces
        6 small beetroot
        3/4 cup redcurrant jelly
        75g butter
        1/4 cup plain flour
        2 cups Campbell's Real Stock Chicken


    Roast turkey with redcurrant vegetables  meal ideas
        Method

        Step 1

        Preheat oven to 180°C. Remove plastic from turkey. Place turkey into a large roasting pan, leaving foil intact. Roast for 30 minutes.
        Step 2

        Combine vegetables in a bowl. Place 1/2 cup of jelly and butter into a small saucepan. Cook over low heat, stirring, for 5 minutes or until melted and well combined. Pour over vegetables. Toss to coat.
        Step 3

        Remove turkey from oven. Arrange vegetables around turkey. Roast for 1 hour. Remove foil from turkey. Roast turkey and vegetables a further 30 minutes, or until golden and cooked through. Remove to a large ovenproof platter. Keep warm in a 150°C oven.
        Step 4

        Place roasting pan onto stovetop over medium heat. Add flour to pan juices. Stir to combine. Cook for 2 minutes. Add remaining jelly and stock, whisking, until well combined. Bring to the boil. Reduce heat. Simmer for 8 minutes, or until reduced by one-third. Serve with turkey and vegetables.
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