Ready to Roast Turkey Breast with Morello & Rosemary Sauce

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Ingham Ready to Roast Turkey Breast

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  • 1kg Ingham Ready to Roast Turkey Breast, thawed
  • 670g jar Morello pitted cherries
  • 1 tablespoon cornflour
  • 1 teaspoon butter
  • 2 tablespoons rosemary sprigs, roughly chopped
  • Salt and freshly ground black pepper

Cook Turkey Breast Roast as per packet instructions.

Drain cherries, reserving juice. Combine ΒΌ cup cherry juice with cornflour in a jug.

Melt butter in a saucepan over medium heat. Add rosemary and cook, stirring for 2 minutes or until soft. Add remaining juice and bring to the boil. Add cornflour mixture, stirring constantly, until sauce thickens. Gently stir through cherries. Cook for 1 minute or until cherries are heated through.

Season with salt and pepper. Serve sauce with slices of turkey, steamed asparagus and watercress salad.

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Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • If you cook poultry to eat later, refrigerate while hot.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Defrost in the refrigerator only, not on the bench.