Roast Turkey Breast for Two with Roots

Make roast turkey breast for two with roots, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
400 g Turkey breast (One small joint, skin off. Ask for one this size; the supermarket ones are often 700 g and up. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
300 g Potato (Raw, peeled weight.)
150 g Carrot
200 g Butternut squash (Raw, peeled weight.)
100 g Red onion
3 cloves, about 9 g Garlic
1 tbsp, about 11 g Olive oil
Two sprigs Fresh rosemary
A few sprigs Fresh thyme
250 g Chicken stock (Made up from a cube or a pot.)
Heaped tsp (5 g) Cornflour
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Cut the potatoes, carrots and squash into 3 cm chunks and the onion into wedges. Toss them in a roasting tin with the oil, garlic, rosemary and salt.
2. Rub the turkey with salt and thyme and sit it on top of the vegetables. Roast for fifty minutes, turning the vegetables once, until a thermometer in the thickest part reads 74°C or the juices run clear.
3. Lift the turkey onto a board and rest it under foil for ten minutes. Leave the vegetables in the oven with the heat off.
4. Set the tin over a hob ring, pour in the stock and scrape up everything stuck to the base. Stir the cornflour into a spoon of cold water, add it and simmer for two minutes until the gravy coats a spoon.
5. Carve the turkey thickly and serve with the roots and gravy.

Contains celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/roast-turkey-breast-for-two-roots

AI-generated images illustrating the recipe.

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