TURKEY

with Whisky Marmalade Glaze and Roasted Peach Salad

1
serves
1 m
PREP TIME
1 m
COOK TIME
1
INGREDIENTS

INGREDIENTS

  • 1 Ingham’s Raw Basted Turkey Buffé (1258)
  • 4 tbsp extra virgin olive oil
  • Sea salt flakes
  • Freshly ground black pepper
  • 200g orange marmalade
  • 150ml whisky
  • 500g peach, cut into segments
  • 100g brown sugar
  • 1 bunch rosemary, finely chopped
  • 2 red onion, finely sliced
  • 1 bunch parsley, finely chopped
  • 1 bunch mint, finely chopped
  • 2 limes, grilled and juiced

METHOD

1.

Preheat oven to 220°C and rub the Ingham’s Turkey Buffé with half the olive oil. Season generously with salt and pepper. Place into the oven and cook as per instruction on pack

2.

While the turkey is cooking mix the marmalade and whiskey in a pan on a medium heat until it creates a thick runny jam

3.

In the last 10 minutes of cooking, glaze turkey with half the marmalade, bake for 5 minutes, then repeat with the remaining marmalade

4.

Meanwhile, toss the peaches in sugar and rosemary and place in a baking dish. Roast for 10 minutes. Then mix the onion, parsley, mint, lime juice and olive oil together and toss through warmed peaches

5.

Carve the turkey and serve with peach salad

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