Lemon and rosemary roast turkey with bread sauce
skinless turkey breast
1000 g, (buy 1kg frozen) defrosted
fresh lemon rind
2 tsp, finely grated
2 tsp, chopped
630 g, (buy 700g) peeled, cut into 3cm pieces
480 g, (buy 600g)(Japanese) peeled, cut into 3cm pieces
1½ cup(s), (375 ml)
1 medium, chopped
1 whole, (dried)
140 g, (2 cups) made from fresh white bread
1 cup(s), (250ml)
⅓ cup(s), (100g)
- Preheat oven to 190°C or 170°C fan-forced. Place turkey (still wrapped in the packaging foil) on a baking tray. Bake for 45 minutes. Turn and bake for 30 minutes. Remove foil and sprinkle with rind, rosemary and oil. Bake for 15 minutes or until cooked through. Cover loosely with foil to rest for 10 minutes before thickly slicing.
- Meanwhile, line a baking tray with baking paper. Place potatoes and pumpkin on prepared tray and bake with turkey for the last 45–50 minutes of cooking or until vegetables are tender and golden.
- Meanwhile, place milk, onion, bay leaf and cloves in a saucepan over medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes. Remove from heat and stand for 5 minutes. Strain milk mixture and discard solids. When ready to serve, reheat milk mixture and stir in breadcrumbs.
- Combine ¼ cup (60ml) stock with cornflour in a bowl. Place remaining stock and jelly in a saucepan over medium heat and bring to the boil. Add cornflour mixture and stir to combine. Boil, stirring, for 1 minute or until gravy thickens slightly. Serve turkey with vegetables, bread sauce and gravy.