Turkey Breast Roast with Sweet Potato Salad

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Ingham Ready to Roast Turkey Breast

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  • 1kg Ingham Ready to Roast Turkey Breast
  • 1kg sweet potatoes, peeled, cut into 3cm cubes
  • 1⁄2 cup sweet chilli sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • 4 green onions, thinly sliced
  • 1 cup coriander leaves
  • steamed jasmine rice, to serve
  • coriander sprigs, to serve
  • freshly ground black pepper

Cook turkey breast roast, following packet directions.

Place sweet potato into a large bamboo steam basket over a wok of simmering water. Cover. Steam over a medium heat for 8 to 10 minutes or until just tender. Cool.

Combine sweet chilli sauce, fish sauce, brown sugar and lime juice in a jug.

Combine cold sweet potato, green onions and coriander leaves in a large bowl. Add dressing just before serving. Toss until well combined.

Serve sliced turkey breast roll and sweet potato salad.  Garnish with coriander sprigs and pepper.

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Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • 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.
  • Defrost in the refrigerator only, not on the bench.
  • If you cook poultry to eat later, refrigerate while hot.