Christmas turkey breast buffé with apples Recipe
Ingredients
1 x 5kg Ingham Whole Turkey Breast (Buffé)
2 red skinned apples, quartered, core removed, thinly sliced
1 cup fig jam
1/4 cup good quality sherry
Gravy
3/4 cup plain flour
1/4 cup good quality sherry
2 cups chicken stock
1/2 cup pureed apple
Christmas turkey breast buffé with apples Recipe
Method
Step 1
Put a rack into a roasting pan. Prepare buffé as per packet instructions. Place onto rack. Add 2 cups of water to roasting pan. Place 2 rows of apple slices, down centre of turkey buffé, securing with tooth picks. Cover with a sheet of baking paper and foil. Roast for 1 hour.
Step 2
Put jam into a small saucepan with 1/4 cup of sherry. Stir until well combined and smooth. Remove baking paper and foil from turkey. Brush jam mixture over buffé every 25 minutes until turkey is cooked through. If apple should begin to colour too much, cover loosely with foil. Transfer to a board and cover to keep warm. Drain pan juices reserving 2 tablespoons of juice.
Step 3
To make gravy: Place pan with reserved juices over a medium heat. Add flour and stir until well combined. Cook for 1 minute. Slowly add remaining sherry and stock, whisking constantly until well combined and mixture comes to the boil. Reduce heat and add apple puree. Simmer for 2 minutes or until gravy thickens. Strain gravy through a fine sieve.
Step 4
Serve turkey with gravy and vegetables of choice.
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