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Roast turkey with white wine sauce and gremolata vegetables

 

Roast turkey with white wine sauce and gremolata vegetables

From: Liz Macri
Prep Time: 20 Mins Cooking Time: 2 Hours Total Time: 2 Hours 20 Mins

Ingredients:

  • 1kg Ingham Turkey Thigh Roast
  • 1 cup fresh white breadcrumbs
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 1 1/2 tablespoons olive oil
  • 2 bunches broccolini, trimmed
  • 300g green beans
  • 1 bunch baby carrots, trimmed, scrubbed
  • 20g butter
  • 2 eschalots, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon dijon mustard
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 150ml pure cream
  • Lemon wedges, to serve

Directions:

  1. Preheat the oven to 190°C/170°C fan-forced. Cook turkey roast as per packet instructions.
  2. Line a baking tray with baking paper. Place breadcrumbs in a small bowl. Stir in garlic, rind and oil. Mix to coat. Spread breadcrumb mixture over prepared tray. Bake for 10 minutes or until golden. Stir in parsley. Set aside.
  3. Meanwhile, melt butter in a small saucepan over medium heat. Add eschalots and garlic. Cook, stirring, for 5 minutes or until softened. Add mustard and wine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced by two-thirds. Add stock. Simmer for 5 minutes or until reduced by half. Add cream. Simmer for 10 minutes or until slightly thickened. Cover to keep warm.
  4. Cook broccolini, beans and carrots, separately, in a large saucepan of boiling water until just tender. Drain.
  5. Serve slices of turkey with white wine sauce and vegetables. Sprinkle vegetables with gremolata. Serve with lemon wedges.