Roasted Turkey with a Warm Mushroom Salad

Name: Roasted Turkey with a Warm Mushroom Salad
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: salt and pepper; 1 kg (2¼ lb) boneless turkey breast, skin removed; 1 tablespoon chopped chives; olive oil, for cooking; 50 g (2 oz) butter; 1 tablespoon white wine vinegar; 100 g (4 oz) button mushrooms, sliced; 6 Little gem lettuces, halved; 150 ml (5 fl oz) crème fraîche

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

It’s not essential to roast your own turkey; lovely carved-by-hand fresh turkey is available in most supermarkets. Roast chicken or slices of ham work equally well.

Ingredients

1 kg (2¼ lb) boneless turkey breast, skin removed
salt and pepper
olive oil

Method

Preheat the oven to 200°C/400°F/gas 6. Season the turkey with salt and pepper. Heat a roasting tray with some oil and fry the turkey on all sides to a light golden brown. Remove from the heat and transfer the turkey into the centre of a large sheet of foil, spooning

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Part of

Keeping Poultry Simple

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