Note: *Whole turkey breast (or buffé) is an impressive and easier option than a big whole roast turkey it is a whole bird with the legs and wings removed. It also yields plenty of delicious moist white meat which keeps well for leftovers.
Turkey buffè with grainy mustard sauce
Serves:
6
Preparation Time:
25 mins
Cooking Time:
1 hour 45 mins
Ingredients:
- 2.8kg Tasman fresh turkey buffè* (seasonally available)
- 4 tbsp seeded mustard
- 2 tbsp brown sugar
- 2 tbsp olive oil
- ⅓ cup water
- 3 cloves garlic, crushed
- 300ml light thickened cream
- Roast vegetables, to serve
Method:
- Preheat oven to 180°C.
- Combine mustard, sugar, oil and garlic in a small bowl. Pour water into a greased roasting pan. Place turkey, breast-side up, into pan. Spread mustard mixture over turkey. Cover pan with foil and place in oven. Bake for 1 hour 15 minutes
- Remove foil and pierce turkey in a few places. This allows for self-basting and browning. Return to oven for 30 minutes. To check turkey is cooked through, pierce with a skewer in the thickest part of meat. If juices come out clear the turkey is cooked. Cook a little longer if juices are still a little red.
- Remove turkey buffè from oven and allow to stand, covered with foil, for 15 minutes. Place roasting dish on stove top. Add cream to pan juice. Stir continuously until simmering. Lower heat and allow to cook slowly until sauce thickens.
- Serve turkey slices with roast vegetables and sauce.