Watch Neven's Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.
Ingredients
Serves 6-8
- 1 x 1.8–2kg Quality Assured Turkey breast
- 2 carrots, roughly chopped
- 2 parsnips, roughly chopped
- 1 red onion, peeled and cut into wedges
- 8 slices smoked streaky bacon rashers
For the Citrus Butter
- 75g butter, softened
- 1 garlic clove, crushed
- finely grated rind of 1 lemon
- finely grated rind of 1 orange
- 1 tbsp chopped fresh flat-leaf parsley
Method
For the Citrus Butter
In a bowl cream the butter until soft. Add in the garlic, lemon rind orange ring and parsley and combine well. Set aside until needed.
Turkey
- Preheat the oven to 190°C (375°F/Gas Mark 5).
- Pat the skin of the turkey dry with kitchen paper. Place roughly chopped carrots, parsnips and red onion in the base of a roasting tray. Place the turkey breast on top.
- Pour 200ml of cold water into the base of the tray. Rub the prepared butter generously over the skin of the turkey. Place the streaky bacon over the butter, overlapping.
- Season with salt and pepper. Tightly cover with a double layer of tin foil.
- Put the prepared turkey breast in the oven and calculate your cooking time: 20 minutes per
- 450g (1lb) plus 20 minutes. This will cook much quicker than a whole turkey, so make sure to baste it often. When cooked, cover with foil to rest and keep warm.
- To serve, carve the turkey crown into slices and arrange on warmed plates with a selection of your favourite accompaniments.
Watch Neven's Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.
