Roast Turkey Breast with Christmas Gravy
 
Roast Turkey Breast with Christmas Gravy
 

Roast Turkey Breast with Christmas Gravy

2hrs 20mins
medium
Servings: 6

This festive roast turkey breast with Christmas gravy is everything you want from a centrepiece (golden, juicy, and packed with rich seasonal flavour). Made using our Organic Chicken Bone Broth, this gravy is deeply savoury with notes of red wine, herbs, and a hint of cloves, bringing warmth and depth to every bite. Perfect for your Christmas table, this dish is actually quite easy to prep but looks very impressive.

Ingredients

  • 2kg free range rolled turkey breast
  • 2 small red onions, halved
  • 1 large white onion, quartered
  • 3 carrots, cut into 2 inch pieces
  • 3 sticks celery, cut into 2 inch pieces
  • 2 tbsp plain flour
  • 200ml organic red wine
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • ½ tsp ground cloves
  • 1 heaped tsp hot English mustard
  • 1 tsp sea salt and black pepper
  • 2 tbsp Organic Free-Range Chicken Fat
  • 2 pouches Organic Free-Range Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Take the turkey out an hour before you want to roast it, in order for it to come to room temperature. Preheat the oven to 220C Fan
  2. Place the onions, carrots and celery into a large roasting tray. Season with salt and pepper and dot 1 tbsp of the chicken fat around the vegetables. Place a wire rack over the vegetables and lay the rolled turkey breast on top. Rub the remaining chicken fat on both sides of the turkey and & season well with salt and pepper
  3. Place into the oven on the highest shelf possible for 20 minutes. Reduce the oven temperature to 180c fan. Then remove the turkey from the oven and rotate the roasting tray and place back into the oven for 30 minutes
  4. Reduce the temperature to 160c. Check the edges of the roasting tray and if it is beginning to burn in places add a little water to the tray. Place back into the oven for 15 more minutes and then your turkey will be cooked (the internal temp should be 62 degrees)
  5. Lift the wire rack & turkey out of the tray and leave this to rest while you get on with the gravy
  6. Place the roasting tray onto a medium heat, add the flour and stir well using a wooden spoon, making sure to scrape the base of the roasting tin. Next add in the wine, the chicken broth and the herbs and cloves, then simmer very gently for 15 minutes or until thickened
  7. Pass the gravy through a fine sieve over a saucepan, making sure to press down on the vegetables with a ladle or a spoon to squeeze out as much flavour out as possible
  8. Pour in any resting juices from the turkey and stir well. Whisk in the English mustard and taste the gravy and season to your liking
  9. Carve the turkey into thick slices and pour the gravy all over. Serve with your favourite roast vegetables and pigs in blankets alongside, perfect for a Christmas day feast