Turkey Breast Roast with Rosemary and Garlic Potatoes
Preparation time is 10minutes
Cook time is 3hours
Total time is 3hours 10minutes
Serve is for 6 people
Estimated cost per serve is 9.61 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1kilograms Ingham’s Turkey Breast ready to roast
- 600grams Bird's Eye Deli Roast Potatoes, Rosemary & Garlic
- 500grams green beans
- salt
- pepper
- 1tablespoons olive oil
- 2teaspoons lemon juice
- cranberry sauce (to serve)
- gravy (to serve)
- 1/2 cup water
Description
The perfect combination to celebrate Christmas in July. Try this Turkey and Potatoes recipe tonight. Enjoy succulent Inghams roast turkey breast with all the classic sides, Birds Eye rosemary and garlic roast potatoes, green beans, cranberry sauce and, of course, gravy.
Method
Step 1 of 10
Preheat conventional oven to 180°C (170°C Fan Forced).
Step 2 of 10
Remove Turkey from plastic packaging. DO NOT REMOVE FOIL.
Step 3 of 10
Place product on rack in an oven proof dish with 1/2 cup water.
Step 4 of 10
Cook for 1 hour 30 minutes from thawed or 2 hours from frozen.
Step 5 of 10
40 minutes before Turkey is cooked, remove foil and baste with a small amount of cooking oil to allow self-basting and browning.
Step 6 of 10
Meanwhile, arrange Potatoes in a single layer on a separate oven tray and place in the oven with the Turkey for the remaining 40 min
Step 7 of 10
Remove Turkey from oven and allow 10 minutes to rest before carving
Step 8 of 10
Increase the temperature of the oven to 220°C, continue to cook Potatoes while the Turkey rests for the 10 min until golden brown.
Step 9 of 10
In the meantime, trim 500g of Green beans & boil water in a medium sized pot.
Step 10 of 10
Add the beans and cover, steam for 4 to 5 minutes then drain.
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