Ingredients
- 1 kg (2 lb 4 oz) frozen turkey breast roll
- 2 tablespoons oil
- 20 g (3/4 oz) butter
- 1 onion, cut into wedges
- 125 ml (4 fl oz/1/2 cup) chicken stock
- 125 ml (4 fl oz/1/2 cup) white wine
- 300 g (10 1/2 oz) orange sweet potato, cut into 3 cm (1 1/4 inch) pieces
- 2 zucchini (courgettes), cut into 2 cm (3/4 inch) slices
- 160 g (5 1/2 oz/1/2 cup) redcurrant jelly
- 1 tablespoon cornflour (cornstarch)
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Thaw the turkey according to the instructions on the label. Remove the elasticised string from the turkey and tie up securely with kitchen string, at regular intervals, to retain its shape.
2. Heat the oil and butter in a frying pan over high heat, and brown the turkey all over. Transfer the turkey to a 2 litre (70 fl oz/8 cup) casserole dish. Place the onion wedges around the turkey, and pour over the stock and wine. Cover and bake for 40 minutes. Add the sweet potato and bake for 10 minutes. Add the zucchini and bake for a further 20 minutes.
3. Transfer the turkey and vegetables to a plate and keep warm. Strain the remaining liquid into a small saucepan. Stir in the redcurrant jelly. Combine the cornflour and 1 tablespoon water, and stir until smooth. Add gradually to the pan, stirring until the mixture boils and thickens. Slice the turkey and serve with the vegetables and sauce.
