
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.