Turkey Breast Roast with Watercress and Walnut Salad

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Ingham Ready to Roast Turkey Breast

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  • 1kg Ingham Ready to Roast Turkey Breast
  • Pickled Cherries
  • 1 large orange
  • 1 cup red wine vinegar
  • 1 cup white sugar
  • 4 whole cloves
  • 2 cinnamon sticks
  • 4 cardamom pods, bruised
  • 500g fresh cherries, stems left on
  • Witlof, watercress and walnut Salad
  • 3 small witlof, trimmed, leaves seperated
  • 1 bunch watercress, sprigs removed
  • 1⁄2 cup toasted walnuts

PLEASE NOTE PICKLED CHERRIES NEED TO BE MADE A DAY IN ADVANCE

Cook Ingham Ready to Roast Turkey Breast as per packet instructions in a barbecue oven.

To make pickled cherries, remove peel from orange taking care to remove all pith. Put rind into a medium size saucepan with red wine vinegar, white sugar, whole cloves, cinnamon sticks and cardamom pods. Place saucepan over a medium heat and stir constantly until sugar dissolves and mixture comes to the boil. Reduce heat and simmer for 5 minutes. Add cherries, reduce heat to low and simmer gently for 5 minutes. Remove from heat and stand overnight. Spoon cherries and liquid into sterilised jars. Keep refrigerated for up to 2 months.

Put witlof, watercress and walnuts into a large bowl. Toss until well combined. Spoon salad onto a large platter. Top with sliced turkey breast. Serve with pickled cherries.

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Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • 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.
  • 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.