Roast turkey with white wine sauce and gremolata vegetables

Cooking Meat Roast turkey with white wine sauce and gremolata vegetables

Try this elegant idea for a roast at your next dinner party.

Lables: Low carb Low sugar Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Preheat the oven to 190°C/170°C fan-forced. Cook turkey roast as per packet instructions.
  2. Line a baking tray with baking paper. Place breadcrumbs in a small bowl. Stir in garlic, rind and oil. Mix to coat. Spread breadcrumb mixture over prepared tray. Bake for 10 minutes or until golden. Stir in parsley. Set aside.
  3. Meanwhile, melt butter in a small saucepan over medium heat. Add eschalots and garlic. Cook, stirring, for 5 minutes or until softened. Add mustard and wine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced by two-thirds. Add stock. Simmer for 5 minutes or until reduced by half. Add cream. Simmer for 10 minutes or until slightly thickened. Cover to keep warm.
  4. Cook broccolini, beans and carrots, separately, in a large saucepan of boiling water until just tender. Drain.
  5. Serve slices of turkey with white wine sauce and vegetables. Sprinkle vegetables with gremolata. Serve with lemon wedges.

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1kg Ingham Turkey Thigh Roast
1 cup fresh white breadcrumbs
2 garlic cloves, crushed
1 tbsp finely grated lemon rind
2 tbsp finely chopped fresh flat-leaf parsley leaves
1 1/2 tbsp olive oil
2 bunches broccolini, trimmed
300g green beans
1 bunch baby carrots, trimmed, scrubbed
20g butter
2 eschalots, finely chopped
1 garlic clove, crushed
1 tbsp dijon mustard
1/2 cup dry white wine
1/2 cup Massel chicken style liquid stock
150ml pure cream
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
2:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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