Saturday, 6 November 2010
Honey Roast Turkey Breast Fillet with Roast Potatoes and Brussels Sprouts
The time of year is fast approaching where turkey will feature prominently on menus around the world. Thanksgiving in the United States is less than three weeks away and Christmas less than two months away. While roast turkey is of course the most common turkey dish which will be served, there are a great many alternative turkey recipes which can be prepared, both at Thanksgiving and at Christmas, particularly perhaps when a meal is to be prepared only for one or two people and an entire bird is not feasible.
This very simple turkey recipe uses a half-pound, turkey breast fillet per person and is also much quicker to cook than the traditional turkey dinner.
Ingredients per Person
1 turkey breast fillet
3 medium potatoes
1 tsp liquid honey
Pinch of grated nutmeg
5 Brussels sprouts
1 clove of garlic
Little bit of butter
The potatoes should be peeled, chopped and added to a pot of cold, slightly salted water. They should be put on to a high heat until the water boils, then reduced to a simmer for around ten minutes. They should be parboiled only.
While the potatoes are boiling, the oven should be preheated to 400F/200C/Gas Mark 6. The turkey fillet should be placed on a sheet of foil on a baking tray, large enough that it can be wrapped in to a loose but sealed tent. The fillet should be sprinkled with the nutmeg and then drizzled with the honey. The nutmeg is of course optional, as it is not suited to everyone's tastes. When the turkey has been wrapped in the foil, it should be placed in to the oven for around twenty-five minutes for a half-pound fillet this size. Remember to ensure that the fillet is fully cooked prior to serving.
The potatoes should be drained and added to some cold water to quickly cool them. The sprouts - depending on their size - will take ten to fifteen minutes and should be added to some boiling water after the turkey has been on for about fifteen minutes.
Five minutes before the turkey is due to be ready, the potatoes should again be drained, carefully dried in a clean teatowel and returned to the pot. They should be shaken around carefully with the lid on the pot to fluff up their edges and give them a better finished effect after they have been roasted. They should then be added to a pan or deep fat fryer of hot sunflower oil, for eight to ten minutes, until beautifully golden.
The turkey should be removed from the oven, checked to ensure that it is fully cooked and rewrapped in the foil to rest for a few minutes while the Brussels sprouts and potatoes complete their cooking. The sprouts should be drained and returned to the pot with a little butter and the grated garlic clove. They should be carefully swirled around to ensure a beautiful, garlic butter coating.
The potatoes should be removed from the hot oil and drained on some kitchen paper, before the meal is plated and served.