The staple meat of Christmas, turkey is low in fat and high in muscle-building protein. Cook just the breast meat for the healthiest option - it contains just 155 calories per 100g. However, we know what matters most is having the tastiest turkey in town - and that's where this delicious festive recipe comes in.
Preparation: Approx 1 hour 40 mins (depending on the weight of the joint)
- 800g British turkey breast roll joint
- 4-5 tbsp redcurrant jelly
- 1 tbsp oil
- 1 small onion, peeled and finely chopped
- 2-3 garlic cloves, peeled and crushed
- 50g button mushrooms, sliced
- salt and freshly ground black pepper
- 2 tbsp freshly chopped parsley
- 225g streaky bacon
- flat leaf parsley and fresh redcurrants to garnish
1 Preheat the oven to 190ºC/375ºF/ Gas Mark 5, 10 minutes before roasting. Weight the joint and calculate the cooking time at 20 minutes per kg + 70 minutes at the end. Warm the redcurrant jelly until smooth and brush 1-2 tbsp over the turkey.
2 Heat the oil in a pan and gently sauté the onion and garlic for 3 minutes. Add the mushrooms and continue to cook for further 2 minutes. Add seasoning to taste and the chopped parsley and arrange on top of the turkey.
3 Arrange the streaky bacon across the mushroom topping so that the mushrooms are completely encased. Place in a roasting tin and cook in the oven for the calculated cooking time. Remove from the oven and leave to rest for 10-15 minutes.
4 When ready to serve, warm the remaining redcurrant jelly and pour over the joint, garnish and serve with freshly cooked vegetables and a gravy of your choice.
Many thanks to britishturkey.co.uk for supplying this image and recipe.