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European Recipes

Lemon and Herb Crusted Turkey

Lemon and Herb Crusted Turkey

Lemon and Herb Crusted Turkey

with pesto roasted veg

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Wheat

•Egg

•Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Onion

1 unit(s)

Lemon

1 sachet(s)

Dried Oregano

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

320 grams

Irish Turkey Breast

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

30 grams

Green Pesto

500 grams

Baby Potatoes

1 unit(s)

Parsnip

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2761 kJ

Energy (kcal)660 kcal

Fat23.9 g

of which saturates3.4 g

Carbohydrate65.9 g

of which sugars18.7 g

Dietary Fiber12.7 g

Protein48.1 g

Salt1.4 g

Potassium1269.8 mg

Calcium101.8 mg

Iron0.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm chunks, and pop them onto a lined baking tray.
Drizzle with oil and season with half the oregano, salt and pepper.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Prep the Veg

2

Halve and peel the onion, then cut each half into 3 wedges.
Zest and quarter the lemon.
Trim the parsnip and chop into 2cm chunks.
After 15 mins of potato cooking time, pop the parsnip and onion with the potatoes. Drizzle with oil and season with salt and pepper. Spread out in a single layer.
Once roasted, toss the veg with the pesto.

Bake the Turkey

3

In a bowl mix breadcrumbs, lemon zest, remaining oregano, salt, pepper and a good drizzle of oil.
Place the turkey on another lined baking tray.
Season with salt and pepper. Spread a bit of aioli over and press the crumb on firmly.
Bake until golden and cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.

Dish Up

4

Divide the pesto veg and crumbed turkey between plates.
Drizzle any remaining aioli over the turkey.
Serve the lemon wedges on the side for squeezing over.

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