roast gingered british turkey breast joint
 
fat per portion: 4.3g 
preparation time: 5 minutes plus 30 minutes marinating time 
cooking time: 1 hour 10 minutes 
 
  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
 
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. 
 
 
 
 
(ID: 75236) Mirror: rec.food.recipes: Tue, Dec 21, 2004


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