Name: Christmas turkey breast buffé with apples
Yield: 1
Ingredients: 1 x 5kg Ingham Whole Turkey Breast (Buffé); 2 red apples, quartered, core removed, thinly sliced; 330.00 gm fig jam; 125.00 ml good quality sherry; 187.50 ml plain flour; 510.00 gm chicken stock; 125.00 ml pureed apple

Christmas turkey breast buffé with apples

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Festive turkey by Inghams for Christmas.

Ingredients:

1 x 5kg Ingham Whole Turkey Breast (Buffé)
2 red apples, quartered, core removed, thinly sliced
330.00 gm fig jam
125.00 ml good quality sherry
187.50 ml plain flour
510.00 gm chicken stock
125.00 ml pureed apple

Instructions:

Place a rack in a roasting pan. Prepare the turkey buffé according to the packet instructions and place it on the rack. Pour 2 cups of water into the roasting pan. Lay two rows of apple slices down the center of the turkey buffé, securing them with toothpicks. Cover with baking paper and foil. Roast for 1 hour.
Combine jam and sherry in a small saucepan, stirring until smooth. Brush the jam mixture over the turkey every 25 minutes while it cooks. If the apple starts to color too much, loosely cover with foil. Let the turkey rest on a board, keeping it warm. Drain the pan juices, reserving 2 tablespoons.
To make gravy: Heat the pan with reserved juices over a medium heat. Incorporate flour and stir until fully blended. Cook for 1 minute. Gradually pour in remaining sherry and stock, whisking constantly until smooth and bubbling. Lower heat and mix in apple puree. Let it simmer for 2 minutes or until the gravy thickens. Strain the gravy through a fine sieve.
Plate the turkey alongside rich gravy and an assortment of your favorite vegetables.

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