|2 kg kg|| Potato
|2 tbsp tbsp||Sunflower Oil Sunflower Oil|
|4 pieces piece|| Carrots
(Peeled & Sliced)
|1 pieces piece|| Broccolis
(Chopped into chunks)
|2 pieces piece|| Onions
(Peeled & Diced)
|1 packet packet|| Parsley
(Fresh - chopped)
|1 litres litre||Stock Stock|
|75 g g||Flour Flour|
|100 g g||Butter Butter|
|300 g g||Breadcrumbs Breadcrumbs|
|1 pieces piece|| Turkey
Easy Easter Turkey Dinner
1.Preheat oven to 180°C. Put the turkey in a roasting tray, cover with foil and roast in the oven.
2.A 3kg turkey should cook for 2 hours & 10 mins and a 4kg turkey should roast for 2 hours & 50 mins, until fully cooked.
3.Move to a plate and leave to rest for 30 minutes before carving and enjoying.
4.Decant the cooking juices from the turkey into a large saucepan and bring to a simmer over a medium-high heat. Add flour and stir well, then gradually add stock, a little at a time, stirring well after each addition.
5.Simmer over a low heat until ready to serve.
6.Cook the onions in the butter over a low-medium heat until soft and translucent - about 10-15 mins.
7.Add breadcrumbs, parsley & herbs and stir well.
8.Transfer to a foil lined tin, or roll into balls and roast alongside the turkey for the final 30 mins of cooking time.