Ingredients
- 1kg Ingham Ready to Roast Turkey Breast, thawed
- 12 chat potatoes
- olive oil spray
- dressed mixed salad leaves
- Herb & Garlic Spice Rub
- 1 1⁄2 cups flat leaf parsley leaves
- 1⁄3 cup rosemary leaves
- 1 tablespoon thyme leaves
- 1⁄3 cup dijon mustard
- 3 garlic cloves, roughly chopped
- 1⁄4 cup olive oil
Instructions
Make herb and garlic spice rub: Combine all ingredients in a food processor. Process until smooth. Season with salt and pepper.
Remove foil from turkey and set aside. Place Turkey on a plate. Use fingertips to cover turkey with spice rub. Cover with foil and refrigerate for 2 hours.
Meanwhile, cook potatoes in a large saucepan of boiling, salted water for 10 minutes or until just tender. Drain. Place, in a single layer, on a baking tray. Cool. Using the palm of your hand, squash potatoes. Spray with oil.
Preheat oven to 180°C. Remove turkey from fridge and transfer to a roasting pan. Place potatoes on top shelf in oven and turkey underneath. Roast for 1 hour 30minutes, removing foil for the last 30 minutes. Remove turkey from oven. Cover with foil and set aside for 10 minutes to rest.
Slice turkey. Serve with crisp potatoes and salad leaves.
