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Roast turkey with redcurrant vegetables
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Prep Time:
20 minutes
Cook Time:
130 minutes
Total Time:
150 minutes
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
  • 187.50 ml redcurrant jelly
  • 75g butter
  • 62.50 ml plain flour
  • 510.00 gm chicken style liquid stock
Instructions:
  • Preheat your oven to 180°C. Unwrap the turkey, keeping the foil on, and place it in a large roasting pan. Roast for 30 minutes.
  • Mix vegetables in a bowl. In a small saucepan, melt 1/2 cup of jelly and butter over low heat for 5 minutes until well combined. Pour the mixture over the vegetables and toss to coat.
  • Take the turkey out of the oven and place the vegetables around it. Roast for 1 hour. Uncover the turkey and continue roasting both turkey and vegetables for an additional 30 minutes, until they are golden and fully cooked. Transfer everything to a large ovenproof platter and keep warm in a 150°C oven.
  • Start by heating a roasting pan on the stovetop over medium heat. Add flour to the pan juices and stir well to combine. Cook for 2 minutes. Add the rest of the jelly and stock, whisking until thoroughly mixed. Bring the mixture to a boil, then reduce the heat and simmer for 8 minutes, or until reduced by one-third. Serve the sauce with turkey and vegetables.

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