with garlic mash and carrots
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Irish Turkey Breast
320 grams
Carrot
2 unit(s)
Garlic
2 unit(s)
Potatoes
600 grams
Mushrooms
150 grams
Red Wine Jus
2 sachet(s)
Sugar
1 tsp
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
to taste
Milk
to taste
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (peeling optional).
- Place in a pot, cover with water and season with salt. Bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Lay the turkey on a lined baking tray.
- Drizzle with oil. Season with salt and pepper.
- Roast on the top shelf of the oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Trim the carrot and halve lengthways (unpeeled). Chop into 1cm wide, 5cm long batons.
- Place on a lined baking tray. Toss with salt, pepper, 1 tsp sugar (per 2P) and a drizzle of oil. Spread out in a single layer.
- Roast on the middle shelf until tender, 20-25 mins. Turn the tray halfway through.
- Enclose the garlic in a small piece of foil with a drizzle of oil.
- Roast the garlic parcel next to the carrots for 10 mins then remove from the oven.
- Roughly chop the mushrooms.
- Place a large pan over high heat with a drizzle of oil.
- When hot, add the mushrooms and season with salt and pepper. Fry until browned, stirring occasionally, 5-6 mins.
- Add the red wine jus and a knob of butter. Simmer until the sauce has thickened slightly, 4-5 mins.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper. Remove the pan from the heat and cover to keep warm.
- Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
- Stir the roasted garlic into the creamy mashed potato.
- Slice the roasted turkey widthways.
- Divide the turkey between plates.
- Serve the garlic mash and roast carrots alongside.
- To finish, spoon the mushroom sauce over the turkey (reheating first if necessary).
2322
kJ
Energy (kJ)
555
kcal
Energy (kcal)
4.5
g
Fat
2.5
g
of which saturates
80.7
g
Carbohydrate
18.4
g
of which sugars
7.6
g
Dietary Fiber
49.4
g
Protein
0
mg
Cholesterol
1.33
g
Salt
