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Roast Apricot Turkey with Sweet Kumara

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Description Edit

Boneless turkey roast goes brilliantly with this sweet, distinctively New Zealand salad.

  • 5-6 servings
Salad2

Roast Apricot Turkey with Sweet Kumara

Ingredients Edit

  • 1 Tegel Apricot-stuffed Boneless Turkey Roast Breast
  • ¼ cup Wattie's Bit on the Side Sweet Mustard Sauce
  • ¼ cup orange juice

Sweet kumara and orange salad Edit

  • 1 kg orange-fleshed kumara, peeled and cut into 3–4 cm chunks
  • 1 – 2 tbsp oil
  • 4 oranges, peeled and cut into segments
  • 2 cups fresh spinach or other baby or torn lettuce leaves
  • ½ cup Wattie's Bit on the Side Sweet Mustard Sauce
  • 2 tbsp unsweetened plain yoghurt
  • grated rind one orange

Directions Edit

  1. Place the Tegel Apricot-stuffed Boneless Turkey Roast Breast on a foil-lined tray and bake according to directions on the packet.
  2. When there is about 30 minutes of cooking time remaining, mix together the Wattie's Bit on the Side Sweet Mustard Sauce with the orange juice and brush onto the turkey to glaze.
  3. While the turkey is cooking, toss the kumara in the oil and roast with the turkey for about 40 minutes until golden and tender.
  4. Allow to cool to room temperature.

Sweet kumara and orange salad Edit

  1. In a large bowl, toss together the roasted kumara, orange segments, spinach or other lettuce leaves, Wattie's Bit on the Side Sweet Mustard Sauce and yoghurt.
  2. Place in a salad bowl and garnish with the grated orange zest.

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