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Roast turkey breast and all the trimmings
Fruit and vegetables
1 tbsp fresh
thyme
leaves or 1 tsp dried
thyme
1–2
clementines
, satsumas or 1 small orange, thinly sliced
½ medium
onion
, cut into 4 wedges
3–4 sprigs fresh
thyme
or ¼ tsp dried
thyme
½ medium
onion
, finely chopped
1 small
lemon
, finely grated zest only
2 tbsp roughly chopped fresh
thyme
leaves (or 1 tsp dried
thyme
)
500g/1lb 2oz
carrots
, peeled and cut into batons
500g/1lb 2oz small
Brussels sprouts
, trimmed
Tins, packets and jars
20g/¾oz
plain flour
400ml/14fl oz
chicken stock
, made with 1
chicken stock
cube
1 tbsp
redcurrant jelly
or cranberry sauce
Cooking ingredients
1 tbsp sunflower or
vegetable oil
salt and freshly ground
black pepper
1 fresh
bay leaf
8–10
cloves
¼ tsp
salt
, plus extra to season
60g/2¼oz fresh white
breadcrumbs
1 tbsp sunflower or vegetable oil, plus extra for greasing
75g/2½oz fresh white
breadcrumbs
Dairy, eggs and chilled
15g/½oz
butter
400ml/14fl oz
milk
, ideally full-fat
25g/1oz
butter
40g/1½oz
butter
Meat, fish and poultry
1.5kg/3lb 5oz frozen
turkey breast
joint, thawed (see recipe tips)
6 rashers smoked streaky
bacon
6
pork sausages
, separated
6 rashers smoked streaky
bacon
, halved
4 pork
sausages
, separated
Other
85g/3oz red or white wine (or more stock)
Back to recipe
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