roast gingered british turkey breast joint
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| fat per portion: 4.3g |
| preparation time: 5 minutes plus 30 minutes marinating time |
| cooking time: 1 hour 10 minutes |
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| | 125kg / 2 1/2lb fresh turkey breast joint |
| 4 | garlic cloves, peeled and crushed |
| 2 tsp | ground cinnamon |
| | 5cm / 2inch piece root ginger, peeled and grated |
| | 50g / 2oz demerara sugar |
| 2 Tbsp | light soy sauce |
| | 300ml / 1/2 pint turkey or chicken stock |
| | freshly cooked new potatoes, stir fried sugar snap peas and red pepper |
| | strips to serve |
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| preheat the oven to 190 c / 375 f / gas mark 5, 10 minutes before |
| cooking. wipe the turkey joint and weigh, allowing 25 minutes to 450g |
| / 1lb plus 20 minutes. if necessary, tie a neat shape with some fine |
| twine, then place in a deep dish. |
| blend together the garlic, ground cinnamon, ginger and 1 tablespoon |
| of the demerara sugar. blend to a thick paste with the soy sauce. |
| brush over the turkey joint and leave in the fridge to marinate for at |
| least 30 minutes. |
| when ready to cook, place the joint in a roasting tin and pour |
| round the stock. cook for 1 hour, occasionally basting with the stock. |
| (cover lightly with tin foil if top is becoming too dark) |
| remove from the oven and press the remaining sugar on top of the |
| turkey joint. return to the oven and continue to cook for a further 10 |
| minutes or until thoroughly cooked. discard twine if used, and serve |
| with the freshly cooked vegetables. |
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| (ID: 75236) Mirror: rec.food.recipes: Tue, Dec 21, 2004 |