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Ingredients
| 2 kg kg | Potato
Potato (Peeled) | ||
| 2 tbsp tbsp | Sunflower Oil Sunflower Oil | ||
| 4 pieces piece | Carrots
Carrot (Peeled & Sliced) | ||
| 1 pieces piece | Broccolis
Broccoli (Chopped into chunks) | ||
| 2 pieces piece | Onions
Onion (Peeled & Diced) | ||
| 1 packet packet | Parsley
Parsley (Finely chopped) | ||
| Thyme
Thyme (Fresh - chopped) | |||
| Salt Salt | |||
| 1 litres litre | Stock Stock | ||
| 75 g g | Flour Flour | ||
| 100 g g | Butter Butter | ||
| 300 g g | Breadcrumbs Breadcrumbs | ||
| 1 pieces piece | Turkey
Turkey (fresh) |
Add ingredients to existing shopping list or create new one
Create new shopping listEasy Easter Turkey Dinner
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Method
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.
