1 kg turkey breast roll
40 g margarine
1 tablespoon chopped dried cranberries
1 tablespoon fresh lemon thyme
1 kg halved red delight potatoes
1 bottle olive oil to serve
6 servings liquid gravy, to serve
Festive green medley
200 g trimmed baby beans
200 g halved broccolini
200 g punnet cherry tomatoes
juice of 1 lemon
1 bottle olive oil to season
- Place 1kg turkey breast roll in a lined large baking tray. Bake from frozen for 1hr 30 min.
- Remove turkey from the oven and remove the foil. Combine 40g margarine with 1 tablespoon each chopped cranberries and fresh lemon thyme. Spread turkey with cranberry butter and add 1kg halved red delight potatoes to tray. Drizzle with olive oil and season with pepper. Cook for a further 30 min. Remove turkey, cover and rest.
- Increase oven to 200°C and cook potatoes for 15 min. Serve turkey and potatoes with festive green medley and gravy.
- Blanch 200g each trimmed baby beans and halved broccolini in boiling water until just tender. Drain and add a 200g punnet cherry tomatoes. Season with lemon juice and olive oil.