
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
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
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
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.