Stuffed Irish Turkey Joint with Winter Vegetable Traybake
by Kevin Dundon
6 people
100 minutes
20 minutes
Ingredients
- 20 g Butter
- 2 medium Carrots , sliced
- 1 medium Onion , sliced
- 2 tsp Sage
- 2 kg SuperValu Signature Tastes Bronze Free Range Irish Turkey Joint with Cranberry Stuffing
FOR THE TRAYBAKE
-
1
handfull
Brussels Sprouts
, quartered
-
8
small
Carrots
-
3
small
Cooked Beetroot
, halved
-
2
tbsp
Honey
-
2
tbsp
Olive Oil
-
4
small
Parsnips
, quartered
-
2
large
Red Onion
, quartered
-
1
bulb
Smoked Garlic
, sliced down the middle
-
200
g
Tenderstem Broccoli
-
1
tsp
Thyme
-
150
ml
Vegetable Stock
-
3
sprigs
rosemary
Method
- Preheat oven to 180°C. Soften the butter and add the sage, rub all over the turkey joint.
- Place one sliced onion and 2 sliced carrots onto a roasting tray, place the turkey on top and season. Put the turkey joint uncovered into the oven and cook for 1 hour and 40 minutes, basting every 30 minutes until cooked through. Allow to rest for 5 to 10 minutes before carving.
- Vegetable traybake: In a second roasting tray, place the carrots, parsnips, red onion, smoked garlic and Brussels sprouts in the tray. Add the herbs, stock, salt and pepper. Drizzle with oil and toss to coat.
- Cover with foil and place in the oven at 180°C to roast for 20 minutes to part cook the root vegetables. Once softened, remove from the oven and keep aside until the turkey joint is nearly cooked (about 30 minutes before serving). Remove the foil and add the beetroot and broccoli. Drizzle some honey and place in the oven, roast for a further 20 minutes until cooked through and coloured.
- Carve the turkey and serve with the vegetable traybake and your favourite potato side.
