Breast Turkey Roast with Basil Butter and Roast Vegetables

Breast Turkey Roast with Basil Butter and Roast Vegetables

The barbecue is one of Australia’s most cherished icons, so why not use it to prepare one of the most cherished meals of the year- the Christmas turkey? Roasting on the barbecue is easy, delicious and there is effortless clean up, so you can spend more time with your family and friends and less time with your dirty pans! Why not try a Turkey Breast Roast with basil butter and roast vegetables is another delicious option that prepares perfectly on your barbecue oven and a great choice for Christmas.

Ingredients
1 kg Ingham Ready to Roast Breast Turkey (Traditional)
750g potatoes, peeled, cut into 5cm pieces
400g piece pumpkin, peeled, cut into 5cm pieces
1 small sweet potato, peeled, cut into pieces
1 tablespoon olive oil
1 red capsicum, deseeded, cut into thick strips
1 green capsicum, deseeded, cut into thick strips

Basil butter
250g butter, softened
1 cup firmly packed basil leaves, roughly chopped
1 garlic clove, crushed
2 tablespoons finely grated parmesan
1 tablespoon toasted pine nuts

Method
1.Preheat a barbecue oven to 180°C. Prepare and cook Ingham Ready To Roast Turkey Breast as per packet instructions.
2.Place potatoes, pumpkin and sweet potato into a roasting pan. Add oil to vegetables and toss until well coated. Place vegetables into barbecue oven and cook for 45 minutes. Add capsicum to vegetables and cook for a further 45 minutes.
3.To make basil butter, place butter, basil leaves, garlic, parmesan and pine nuts into a small food processor. Process until a pale green butter forms. Transfer to a bowl. Cover and refrigerate until required.
4.Once cooked, transfer turkey to a cutting board. Cover and stand for 10 minutes before slicing. Place turkey onto a large platter with roasted vegetables. Serve with basil butter.

Preparation time: 20 minutes
Cooking time: 1 ½ hours
Serves 4-5