Recipes
Roast Turkey Breast Joint with Cranberry Sauce
Roast Turkey Breast Joint with Cranberry Sauce
Recipe Details
Marks & Spencer
Ingredients
General Ingredients
Garnish ingredients:
Step by Step Instructions
Step 1
Defrost the turkey breast thoroughly before cooking, either put it in the fridge from the freezer for 19 hours or 8 hours in room temperature. Preheat the oven to 180°C.
Step 2
Remove the packaging and take out the gravy pot and set aside. Leave the turkey in the foil tray and place it onto a baking tray. Season with salt and black pepper.
Step 3
Roast the turkey breast and the pork stuffing in the oven for 55 minutes or until done and juices from the turkey runs clear. Baste the turkey with the juices in the tray occasionally.
Step 4
Take turkey out of the oven and set it onto a cutting board. Cover with tin foil and let it rest for 20 minutes.
Step 5
In the meantime, pour gravy into a small pot and turn heat to medium. Add in the cooking juices from the foil tray. Stir to combine and cook until gravy is heated through.
Step 6
Cut the turkey breast into slices and serve with gravy. Serve cranberry sauce with turkey warm or at room temperature.
Step 7
【Yorkshire Puddings】Preheat oven to 220°C and bake Yorkshire puddings for 5 minutes or until heated through. Serve with turkey and gravy.
Step 8
【Brussels Sprouts with Pancetta and Balsamic Glaze】Heat up frying pan over medium heat and add in olive oil and pancetta. Cook until pancetta is slightly golden. Add in garlic and Brussels sprouts. Sauté until Brussels sprouts begin to brown.
Step 9
Deglaze with white wine and let cook for 1 minute. Turn heat down, cover and cook for another 3 minutes. Season with salt and black pepper. Spoon onto serving plate and drizzle glaze with balsamic vinegar of Modena on top.
Ingredients
General Ingredients
Garnish ingredients:
Marks & Spencer
Step by Step Instructions
Step 1
Defrost the turkey breast thoroughly before cooking, either put it in the fridge from the freezer for 19 hours or 8 hours in room temperature. Preheat the oven to 180°C.
Step 2
Remove the packaging and take out the gravy pot and set aside. Leave the turkey in the foil tray and place it onto a baking tray. Season with salt and black pepper.
Step 3
Roast the turkey breast and the pork stuffing in the oven for 55 minutes or until done and juices from the turkey runs clear. Baste the turkey with the juices in the tray occasionally.
Step 4
Take turkey out of the oven and set it onto a cutting board. Cover with tin foil and let it rest for 20 minutes.
Step 5
In the meantime, pour gravy into a small pot and turn heat to medium. Add in the cooking juices from the foil tray. Stir to combine and cook until gravy is heated through.
Step 6
Cut the turkey breast into slices and serve with gravy. Serve cranberry sauce with turkey warm or at room temperature.
Step 7
【Yorkshire Puddings】Preheat oven to 220°C and bake Yorkshire puddings for 5 minutes or until heated through. Serve with turkey and gravy.
Step 8
【Brussels Sprouts with Pancetta and Balsamic Glaze】Heat up frying pan over medium heat and add in olive oil and pancetta. Cook until pancetta is slightly golden. Add in garlic and Brussels sprouts. Sauté until Brussels sprouts begin to brown.
Step 9
Deglaze with white wine and let cook for 1 minute. Turn heat down, cover and cook for another 3 minutes. Season with salt and black pepper. Spoon onto serving plate and drizzle glaze with balsamic vinegar of Modena on top.