Ingredients
- 1kg Ingham Turkey Thigh Roast, thawed
- 1 jar 275gm Ocean Spray® Wholeberry Cranberry Sauce (tm)
- 6 fresh beetroot, trimmed and peeled, cut into wedges
- 6 tablespoons of olive oil
- Cracked pepper
- 1 cup quick cook polenta
- 1L chicken stock
- 2 bunches fresh asparagus, trimmed and steamed
Instructions
Place turkey thigh roast on bench. Tie with cooking string. Spread Ocean Spray® Wholeberry Cranberry Sauce (tm) evenly over top and sides and allow to marinate for 1 hour in the refrigerator.
Place the roast on a rack in a baking tray and bake in a 180°C oven for 1 ½ to 2 hours.
Lightly toss beetroot in olive oil and place in the baking tray next to the roast and cook for approximately 45 minutes until slightly soft. Remove.
Heat the chicken stock in a pan until boiling. Whisk in the polenta, reduce heat and continue cooking for 5 minutes or until the grains are soft. Season with cracked pepper.
Microwave the beans till cooked.
Remove the cooking string and slice the turkey into 1cm slices. Serve sliced turkey with polenta, beetroot and asparagus.
