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Italian-style Roast Turkey with Avocado Pesto & Salad

Italian-style Roast Turkey with Avocado Pesto & Salad
Preparation time is 40minutes
Cook time is 2hours 30minutes
Total time is 3hours 10minutes
Serve is for 10 people
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Difficulty level: 3 out of 4

11 Ingredients

Number of servings
10
  • 2 cups salt-reduced chicken stock
  • 2tablespoons dried Italian herbs
  • 1teaspoons dried chilli flakes
  • 5 cloves garlic, crushed, save1 garlic clove, peeled and quartered
  • 2/3 cup extra virgin olive oil
  • 2 Hass avocados, deseeded, thinly sliced
  • 1/4 bunch continental parsley, leaves picked
  • 2tablespoons pine nuts
  • 1 lemon, juiced
  • 1 bunch basil, leaves picked
  • 2 punnets Mix-a-Mato® tomatoes 320g, halved

Nutrition per serving

953 Kilojoules or 228 Calories
11% of daily energy intake*
Protein
2.2grams
Fat
22.2grams
Carbs
5.3grams
Sugars
3.9grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 180°C/160°C fan-forced. Pat turkey, inside and out, with paper towels. Place turkey on a greased wire rack in a large roasting pan. Pour stock into pan.

Step 2 of 5

Place herbs, chilli, garlic and 1/2 cup oil in a small bowl and stir to combine. Brush turkey skin generously with herb mixture. Cover pan tightly with lightly greased foil. Bake for 2 hours, basting with pan juices every 30 minutes.

Step 3 of 5

Remove pan from oven. Discard foil. Baste turkey with pan juices. Return pan to oven. Bake, uncovered, for 30 minutes or until turkey is golden and juices run clear when thickest part is pierced with a skewer. Transfer to a platter. Cover loosely with foil. Stand for 15 minutes to rest.

Step 4 of 5

Meanwhile, place 1 avocado, parsley, pine nuts, lemon juice, extra garlic, 2 tbs water and half of the basil in a food processor and blitz to combine. Add remaining oil and blitz until smooth and combined. Season with freshly ground black pepper.

Step 5 of 5

Combine tomato, remaining avocado and remaining basil in a medium bowl. Season. Serve turkey with avocado pesto and tomato salad.

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