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Roast Turkey



  • 5kg frozen, rolled turkey breast
  • 1 orange, juiced
  • 2 tablespoons olive oil
  • 6 cups mixed vegetables
  • Rosemary sprigs, to serve


  • 10g polyunsaturated margarine
  • 1//2 tablespoons flour
  • 1 cup salt-reduced chicken stock
  • 1/2tablespoons sherry


  1. Preheat oven to 180oC.
  2. Defrost turkey in the fridge overnight.
  3. Place in a large roasting pan covered with foil and roast for 1hr. Remove the foil.
  4. Combine orange juice and oil together and use to baste the turkey breast. Return to the oven and roast for a further 20 mins or until cooked.
  5. Put turkey, covered, on a plate to rest. Steam vegetables either on the stove or in the microwave while making the gravy.
  6. Pour off excess drippings from roasting pan, leaving ¼ cup. Add margarine to pan, melt on medium heat.
  7. Stir in flour and cook for 3 mins, until light brown.
  8. Add stock and simmer, stirring for 3 mins, until thickened. Stir in sherry, season and pour into jug.
  9. Slice turkey and serve with gravy and steamed vegetables.


Prep Time 10 mins (+ defrosting)    Cook Time 1 hour 25 mins     Serves 6

Author: Donna Saunders