Turkey Thigh Roast with Fennel & Carrot Braise

  • 1kg Ingham Turkey Thigh Roast
  • 6 baby fennel, trimmed, thinly sliced
  • 3 carrots, trimmed, peeled, thinly sliced
  • 1 cup vegetable or chicken stock
  • 1⁄4 cup lemon juice
  • 3 stalks of fresh oregano
  • Salt and pepper, to season
  • Sauce
  • 1 tablespoon lemon juice
  • 1⁄2 cup olive oil
  • 1⁄4 cup skim milk
  • 2 tablespoons fresh dill, finely chopped

Cook turkey thigh roast as per packet instructions.

Combine fennel, carrot, stock, lemon juice and oregano in an ovenproof dish. Season with salt and pepper. Cover with aluminium foil and bake for 1hour. Remove foil and bake for a further 20 minutes or until tender. Remove visible oregano sprigs.

To make sauce: Meanwhile, place egg yolks and lemon juice into a food processor. Process for 30 seconds. With processor motor running, slowly drizzle oil through funnel forming a thick mayonnaise. Add milk. Process until well combined and smooth. Stir through dill. Place fennel braise onto a serving platter. Slice turkey and place onto braise. Drizzle with sauce and serve.

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Turkey Tips

  • 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.
  • 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.
  • 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.