Roasted Turkey with a Warm Mushroom Salad

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

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

Europe
United Kingdom
Salad
Dinner
Gluten-free
England

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