Pepper and Coriander Crusted Turkey Breast

Preheat oven to 180°C. Place the peppercorns and coriander seeds in a mortar and use a pestle to coarsely crush. Place on a plate. Roll turkey breast in pepper mixture to lightly coat.

Place turkey in a roasting pan. Drizzle with oil and season with salt. Cover in foil. Roast in oven for 2 hours and 15 minutes, remove foil for last 45 minutes to brown roast. Remove from oven. Cover loosely with foil and set aside for 10 minutes to rest.

Meanwhile, place vinegar in a saucepan and bring to the boil over high heat. Reduce heat to medium and cook for 15 minutes or until reduced by two-thirds.

Thinly slice Turkey. Place on a platter and serve with vinegar.

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Turkey Tips

  • If you cook poultry to eat later, refrigerate while hot.
  • 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.
  • Always store cooked foods above raw foods in the refrigerator.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.