This is a spectacular festive recipe for those wanting to liven up their turkey this Christmas. It incorporates all the classics, a creamy sauce, sprouts, fine turkey meat, but with a wonderful modern twist.
Roast Turkey Breast with Chorizo, Sprouts & Creamy Butter Beans
Ingredients
Method
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Pre-heat your oven to 180°/350°F/Gas Mark 5
Place the turkey breast into a roasting dish and nestle in alongside the quartered onions and whole heads of garlic. Drizzle everything with some oil and generously season with salt and pepper.
Roast in the oven for 50 minutes per kg.
When cooked, the skin will be evenly browned; and if you pierce the flesh of the breast joint with a small knife or skewer, the juices will run clear. Once cooked, remove turkey breast and cover loosely with foil and allow to rest at room temperature for 15 minutes. Set the onions and garlic to one side.
While the turkey rests, make the beans.
Place a cast iron pan over a medium heat. Once hot, add the chorizo and fry until the chorizo is caramalised. Add the sprouts to the pan and fry until they have just become golden.
Turn the heat down and to the pan, squeeze out the roasted garlic from the turkey pan, then add the herbs and allow the garlic and herbs to sizzle a little.
Reduce the heat to low and add the creme fraiche, beans along with their stock and a splash of water, then stir to combine. Cook for about 5-6 minutes until the beans just start to break down and the sauce thickens. Then add the cheddar and kale.
Check the seasoning and add a pinch of salt and pepper and if you need, a squeeze of lemon juice.
Serve the turkey on top of the butter beans with the roasted red onion.
