Ready In About 2 Hours 20 Minutes
2kg Turkey Crown, Thawed If Frozen
700g Floury Potatoes, Such As King
Edward, Peeled And Cut Into Large Chunks
500g Baby Parsnips, Peeled And
Roast Turkey Dinner Photo Gallery
Low-Calorie Cooking Spray
400g Swede, Peeled And Cut Into Chunks
400g Carrots, Peeled And Cut Into Chunks
600ml Hot Chicken Stock
2 Level Tsp Cornflour
1 Onion, Diced
2 Sprigs Of Fresh Thyme, Leaves Picked
750g Brussels Sprouts, Shredded
1 Preheat your oven to 180°C/ fan 160°C/gas 4. Place the turkey in a roasting tin in 2cm of water. Cover with foil and roast for 1 hour 50 minutes, or until cooked through and the juices run clear.
2 Meanwhile, spread the potatoes and parsnips on 2 separate non-stick baking trays. Spray with low-calorie cooking spray and season. When the turkey has 45 minutes to go, discard the foil, baste with the juices, then move to the bottom shelf of the oven and add the potatoes to the top shelf. After 15 minutes, baste the turkey again and add the parsnips to the middle shelf.
3 While everything’s in the oven, boil the swede and carrots for 15 minutes, or until tender. Drain, roughly mash, season and set aside. Tip the stock into the empty pan and boil until reduced by half. Stir a splash of stock into the cornflour to make a smooth paste, then whisk this into the stock, stirring, until thickened. Set aside.
4 Once cooked, remove the turkey from the oven and leave to rest, tightly covered in foil, for 15-20 minutes. Increase the oven to 220°C/fan 200°C/gas 7. Turn over the potatoes and parsnips and return to the oven to crisp up.
5 Meanwhile, place a large frying pan or wok over a medium heat, add the onion with a splash of water and cook for 4-5 minutes, until softened. Add the thyme, cook for a further minute, then add the sprouts. Spray with low-calorie cooking spray, add another splash of water and stir-fry over a high heat for 3-5 minutes, or until just cooked.
6 To serve, warm up the gravy and mash over a low heat (or microwave in a microwave-proof dish). Discard the skin from the turkey and carve into slices. Divide the turkey, roast potatoes and parsnips, carrot and swede mash, sprouts and the gravy between 4 plates and serve. Syns per serving: ½
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