Turkey with Plum Sauce
Serves: 6
Ingredients
For the turkey:
800g (1lb 12oz) turkey breast, roll joint
2 tbsp hoisin sauce
4 tbsp plum jam
2 tbsp oil
3 tbsp light soy sauce
150ml (1/4 pint) orange juice
For the plum sauce:
300g (10oz) fresh plums, rinsed and stoned
2 shallots, peeled and chopped
25g (1oz) dark brown sugar
1 tbsp red wine vinegar
fresh plums and flat leaf parsley to garnish
Method Preheat the oven to 190°F/375°F/gas mark 5 ten minutes before roasting.
For the turkey:
Heat the hoisin sauce, plum jam, oil and soy sauce and stir until smooth. Brush over the turkey joint and leave lightly covered in the fridge for at least 30 minutes.
When ready to cook, place in a roasting tin and pour over the marinade and orange juice round. Roast in the oven for approximately 1 hour 10 minutes. Baste occasionally with the juices in the pan.
For the plum sauce:
Place the plums, shallots, sugar and vinegar in a pan and cook gently for 12-15 minutes or until the plums are cooked. Pass through a food processor to form a purée.
20 minutes before the end of the turkey cooking time, brush 2-3 times with the plum sauce.
Remove the turkey from the oven, place on a serving plate, cover lightly with foil and allow to rest for 10 minutes. Garnish then serve the cooked turkey joint with the plum sauce and freshly cooked vegetables.