Tasting Notes

A great combination of flavours and textures – the turkey super juicy, the grilled veggies with a bit of char go well with the roasted smashed potatoes.

What You Need

1 cup butter.

1 boneless turkey breast – about 1 pound.

25 cherry tomatoes.

8 small Bell peppers – different colours.

2 celery stalks.

15 small potatoes.

1/2 of a medium-sized red onion.

10 asparagus stalks.

Marinade For The Turkey

1/4 cup olive oil.

Juice from 1 lemon.

1/2 cup honey.

2 tablespoons Worcestershire sauce.

2 cloves minced garlic.

3 sprigs thyme.

Equipment

1 colander.

1 medium plate.

1 large frying pan.

1 large pot.

1 large Ziplock bag.

1 medium bowl.

2 large sheet pans.

Pastry brush.

Method

Place the turkey into the Ziplock and let the turkey marinate for up eight hours. Drain the marinade into a small bowl. Take the turkey out from the Ziplock and set aside on a plate.

Put your potatoes into the pot of water – boil for 20 to 25 minutes until the potatoes are soft. Drain using a colander, then set on a large sheet pan, using a fork press down on the middle of each potatoes till they are squished but not broken up, add salt and pepper and on each potato add a small dab of butter. Then place in a pre-heated oven of 400 degrees Farenheit and bake sheet for 45 minutes until golden and crispy.

On another large sheet pan add your vegetables, drizzle with olive oil, season with salt and pepper. Once the potatoes have been in the oven for 10 minutes, add your vegetables. This will ensure the vegetables and potatoes are done in the same time.

You should start cooking the turkey when there is 10 minutes left for the vegetables and potatoes. Add two tablespoons olive oil, 1 tablespoon butter into the frying pan and turn heat to medium, then add turkey. Keep basting the turkey with the reserved marinade and the butter-olive oil mixture. At the 10 minute level turn off the heat but let the turkey rest for a few minutes.

You are now ready to serve.

Delicioso