Turkey Breast with Asian Salad

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Ingham Ready to Roast Turkey Breast

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  • 1 kg Ingham Ready to Roast Turkey Breast, thawed
  • 2 cups fresh coriander leaves
  • 1 red capsicum, julienned
  • 1 yellow capsicum, julienned
  • 2 lebanese cucumbers, thinly sliced
  • 100g snow peas, blanched and thinly sliced lengthways
  • steamed white rice, to serve
  • lime wedges, to serve
  • Dressing
  • 1 lemongrass stalk, trimmed and finely chopped
  • 1 cm fresh ginger, peeled and grated
  • 1 red chilli, de-seeded and finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon caster sugar

Preheat oven to 180ºC. Cook Ready to Roast as per packet instructions, remove from oven, cover and stand for 10 minutes before carving.

To make dressing, whisk all ingredients together until sugar dissolves. Set aside until needed.

In a large bowl combine coriander, red and yellow capsicum, cucumber and snow peas. Strain dressing, drizzle over salad and toss to combine.

Serve salad with sliced turkey breast, lime wedges and steamed rice.

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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.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • 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.