Turkey Breast Roast with Basil Butter and Roast Vegetables

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Ingham Ready to Roast Turkey Breast

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  • 1 Ingham Ready to Roast Turkey Breast
  • 750g potatoes, peeled, cut into 5cm pieces
  • 400g pumpkin, peeled, cut into 5cm pieces
  • 1 small sweet potato, peeled, cut into pieces
  • 1 tablespoon olive oil
  • 1 red capsicum, deseeded, cut into thick strips
  • 1 green capsicum, deseeded, cut into thick strips
  • 250g butter, softened
  • 1 cup firmly packed basil leaves, roughly chopped
  • 1 garlic clove, crushed
  • 2 tablespoons finely grated parmesan
  • 1 tablespoon toasted pine-nuts

Preheat a barbecue oven to 180°C. Prepare and cook Inghams Turkey Breast Roast as per packet instructions.

Place potatoes, pumpkin and sweet potato into a roasting pan. Add oil to vegetables and toss until well coated. Place vegetables into barbecue oven and cook for 45 minutes. Add capsicum to vegetables and cook for a further 45 minutes.

To make basil butter, place butter, basil leaves, garlic, parmesan and pine nuts into a small food processor. Process until a pale green butter forms. Transfer to a bowl. Cover and refrigerate until required.

Once cooked, transfer turkey to a cutting board. Cover and stand for 10 minutes before slicing. Place turkey onto a large platter with roasted vegetables. Serve with basil butter.

  • Serves 4 - 5
  • Preparation time: 20 minutes
    Cooking time: 1 1/2 hours

Features

  • General Turkey Tips
  • New Turkey Cuts
  • The Perfect Protein

Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • If you cook poultry to eat later, refrigerate while hot.
  • Always store cooked foods above raw foods in the refrigerator.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.