NZ Woman's Weekly

Roast breast of turkey with apple, sage & lemon zest seasoning

Roast breast of turkey with apple, sage & lemon zest seasoning
  • Total time

    90 minutes
  • Servings

    8
  • Courses

    Dinner
  • Occasion

    Christmas

Ready in 90 minutes , serves 8.

This turkey dish is perfect for Christmas, and for around $40 will provide plenty for eight people.

  • 2 medium-sized onions, finely diced
  • 2 sprigs fresh rosemary (or substitute dried)
  • 1kg boneless turkey breast
  • Salt and pepper
  • 2 tbsp flour
  • 1 x Sausage Meat Seasoning (see recipe below)
  • 3 cups water
  • 5 tbsp butter
  • 1/2 cup breadcrumbs
  • 1 tsp cornflour

1. Preheat the oven to 170ºC.

2. Place the onion and rosemary in a roasting pan, then put the turkey on top, skin side down. Season the breast and dust the top with flour.

3. Using wet hands, pat the sausage meat seasoning all over the top of the turkey, creating an evenly sized, breast-like shape.

4. Add the water to the dish, then cover it with tin foil and bake for 1 hour. Remove the tin foil, scatter the breadcrumbs over the sausage meat and return the dish, uncovered, to the oven for 30 minutes, or until the juices run clear when a skewer is inserted into the centre of the turkey.

5. When the meat is cooked, remove the pan from the oven and cover loosely with foil to keep the turkey warm. Pour the onion and juices into a small saucepan, add the corn our and liquidise the mixture with a stick blender (or in a liquidiser) to make a smooth sauce. Return the sauce to the heat and bring to a gentle simmer before tasting and seasoning. Serve with the turkey and your favourite roasted and green vegetables.

Sausage meat seasoning

  • 500g sausage meat
  • 1 small onion,  nely chopped
  • 1/4 cup fresh or dried sage
  • 2 tbsp tomato sauce
  • 1 apple, grated
  • Zest of 1/2 lemon
  • 1/2 tsp cracked pepper

1. Combine all of the ingredients together in a bowl and refrigerate until needed.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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