Saturday, 3 May 2014

Turkey Breast Roast

Turkey Breast Roast


  • 1/2 of a Turkey Breast
  • Salt and Pepper mix
  • Rosemary leaves or sprigs
  • Carrots
  • Potatoes
  • Parsnip
  • 1/2 tblsp flour
  • 1 cup stock water
  • Piece of butter
  • 1 Whole garlic.


  1. Put rosemary leaves and the vegetables in to a roasting dish.
  2. Add salt and spray vegetables.
  3. Put the fingers through the skin and add a knob of butter garlic and rosemary leaves.
  4. Rub the turkey breast with salt and pepper.
  5. Leave to marinate 15-30 min.
  6. Bake 180 about an hour or until the juices runs out clear.
  7. After baking leave the meat to rest before carving.
  8. Take the juices out from the tray.
  9. Put the juices in to a pan and add the flour.
  10. add stock water and cook until it slightly thick.
  11. Serve hot with the gravy.

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