Roast Turkey in Red Wine Mushroom Sauce
with garlic mash and carrots
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Protein Rich
•Calorie Smart
Allergens:
Sulphites
The quantities provided above are averages only.
Total45 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Turkey Breast
2 unit(s)
Carrot
2 unit(s)
Garlic
600 grams
Potatoes
150 grams
Mushrooms
2 sachet(s)
Red Wine Jus
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2322 kJ
Energy (kcal)555 kcal
Fat4.5 g
of which saturates2.5 g
Carbohydrate80.7 g
of which sugars18.4 g
Dietary Fiber7.6 g
Protein49.4 g
Salt1.3 g
Potassium1028.7 mg
Calcium10.8 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
•Baking Sheet with Baking Paper
•Potato Masher
•Aluminum Foil
•Colander
•Pot with Lid
Cooking steps
1
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (peeling optional).
- Place in a pot, cover with water and season with salt. Bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Lay the turkey on a lined baking tray.
- Drizzle with oil. Season with salt and pepper.
- Roast on the top shelf of the oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
3
- Trim the carrot and halve lengthways (unpeeled). Chop into 1cm wide, 5cm long batons.
- Place on a lined baking tray. Toss with salt, pepper, 1 tsp sugar (per 2P) and a drizzle of oil. Spread out in a single layer.
- Roast on the middle shelf until tender, 20-25 mins. Turn the tray halfway through.
- Enclose the garlic in a small piece of foil with a drizzle of oil.
- Roast the garlic parcel next to the carrots for 10 mins then remove from the oven.
4
- Roughly chop the mushrooms.
- Place a large pan over high heat with a drizzle of oil.
- When hot, add the mushrooms and season with salt and pepper. Fry until browned, stirring occasionally, 5-6 mins.
- Add the red wine jus and a knob of butter. Simmer until the sauce has thickened slightly, 4-5 mins.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper. Remove the pan from the heat and cover to keep warm.
5
- Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
- Stir the roasted garlic into the creamy mashed potato.
- Slice the roasted turkey widthways.
6
- Divide the turkey between plates.
- Serve the garlic mash and roast carrots alongside.
- To finish, spoon the mushroom sauce over the turkey (reheating first if necessary).
