Turkey Breast Roast with Mushroom and Cranberry Jus

  • Turkey Roast
  • 1 kg Ingham Ready to Roast Turkey Breast
  • Sprigs of parsley, (for garnish)
  • Mushroom and Cranberry Jus
  • olive oil
  • 200g mushrooms, sliced
  • 4 tablespoons Ocean Spray® Wholeberry Cranberry Sauce (tm)
  • 3 tablespoons instant gravy (powder)
  • Vegetables
  • 6 medium potatoes
  • 800g mixed frozen seasonal vegetables

Preheat conventional oven to 180°C. Cook Ingham Ready-to-Roast Turkey Breast for 90 mins. Remove foil during last 30 mins of cooking time to brown. Allow roast to rest for 5 minutes before slicing.

Peel potatoes and cut into wedges. Microwave potatoes for 5 mins. Allow to cool, then spray with olive oil. Place on tray and bake for one hour until brown and crisp, turning occasionally.

Heat electric fry pan to medium-high heat and add olive oil. Fry mushrooms until they begin to slightly brown. Add water and Ocean Spray® Wholeberry Cranberry Sauce (tm), stirring until mixed evenly through. Add instant gravy and stir until evenly mixed.

In a microwave-safe container, add frozen vegetables and a few teaspoons of water and cook until just done.

Slice turkey breast in slices and arrange on plate. Add cooked vegetables and wedges. Spoon over the jus and add parsley for garnish.

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Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • 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.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • 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.