Prosciutto Roast Turkey with Sweet Potato Mash

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Ingham Ready to Roast Turkey Breast

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  • 1kg Ingham Ready to Roast Turkey Breast
  • 5 slices prosciutto ham
  • 1 medium orange sweet potato
  • 4 medium-large potatoes
  • 1⁄2 cup low fat milk
  • 1 tablespoon olive oil margarine
  • freshly ground black pepper
  • 500g sugar snap peas or snow peas, trimmed
  • 190g jar pesto

Bake ready to roast turkey breast in 180ºC oven for 1 hour. Remove from oven, discard foil and lay prosciutto slices over turkey breast. Return to oven for a further 30 minutes.

Peel and cube sweet potato and potato. Boil in a large saucepan of boiling water until soft. Drain. Mash the potato, then stir through milk and margarine. Season to taste.

Microwave or steam sugar snap peas/snow peas for 2 minutes. To serve, spoon mashed potato onto each serving plate, layer with sliced turkey breast, accompany with sugar snap peas/snow peas and a dollop of pesto.

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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.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.