Glazed Roasted Turkey with Mango & Orange Salsa
Glazed Roasted Turkey rolled in bacon rashers with Mango & Orange Salsa
4-6
Serves:Ingredients
Tegel Boneless Turkey Roast 850g, (thawed)
10 rashers rindless streaky bacon
Mango and Orange Salsa:
425g can Wattie's Mangoes in Light Syrup
2 oranges
3-4 spring onions, trimmed and finely chopped
2 tsp finely minced fresh ginger
2 tbsp honey
1 tbsp each chopped fresh parsley and mint
Salt and pepper to season
10 rashers rindless streaky bacon
Mango and Orange Salsa:
425g can Wattie's Mangoes in Light Syrup
2 oranges
3-4 spring onions, trimmed and finely chopped
2 tsp finely minced fresh ginger
2 tbsp honey
1 tbsp each chopped fresh parsley and mint
Salt and pepper to season
Method
Carefully snip the netting off the turkey roll, leaving the thin skin underneath intact. Wrap the streaky bacon rashers over the roll in an overlapping manner and secure with toothpicks if necessary.
Place on a rack over a baking dish and cook at 180˚C for 1 1/2 hours. Stand 5 minutes before removing the toothpicks.
Serve sliced either hot or cold with the Mango and Orange Salsa.
To prepare the salsa cut the mangoes into small dice. Grate the rind from the orange then peel away and discard the thick white bitter pith. Segment the flesh finely.
In a bowl blend together the mangoes, orange rind and flesh, spring onions, ginger, honey, parsley, mint and a dash of oil.Season with salt and pepper.
