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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
3/4 cup redcurrant jelly
75g butter
1/4 cup plain flour
2 cups Massel chicken style liquid stock

Method

Step 1 Preheat oven to 180°C. Remove plastic from turkey. Place turkey into a large roasting pan, leaving foil intact. Roast for 30 minutes.
Step 2 Combine vegetables in a bowl. Place 1/2 cup of jelly and butter into a small saucepan. Cook over low heat, stirring, for 5 minutes or until melted and well combined. Pour over vegetables. Toss to coat.
Step 3 Remove turkey from oven. Arrange vegetables around turkey. Roast for 1 hour. Remove foil from turkey. Roast turkey and vegetables a further 30 minutes, or until golden and cooked through. Remove to a large ovenproof platter. Keep warm in a 150°C oven.
Step 4 Place roasting pan onto stovetop over medium heat. Add flour to pan juices. Stir to combine. Cook for 2 minutes. Add remaining jelly and stock, whisking, until well combined. Bring to the boil. Reduce heat. Simmer for 8 minutes, or until reduced by one-third. Serve with turkey and vegetables.

Roast turkey with redcurrant vegetables

How to make Roast turkey with redcurrant vegetables

Ingredients

Method