Garlic & Thyme Boneless Roast Turkey with Maple Carrots
Time
105
min
Difficulty
Easy
Serves
12
- 1 Frozen Free Range Turkey Roast Garlic & Herb 1.8KG, defrosted as per packet instructions
- 1kg baby carrots or regular carrots, washed
- ¼ cup maple syrup
- 1 orange, zest & juice
- 1 clove garlic, crushed
- 1 tablespoon fresh thyme leaves, plus extra stems for garnish
- 3 tablespoons olive oil
- ½ cup chopped pistachios
- ¼ cup dried cranberries
Tip: Place your dried cranberries in a small bowl and pour over boiling water, leave for 5 – 10 minutes for extra juicy cranberries that add a burst of flavour.
Method:
- Preheat oven to 180°C bake or 160°C fan bake.
- Remove the boneless turkey from the plastic packaging but leave in the foil tray. Place in the oven to roast for 1 hour 45 minutes.
- After placing the turkey in the oven, begin to prep the carrots. Trim the green tops off the baby carrots and cut any larger carrots in half lengthwise. If using regular carrots, cut them lengthwise into quarters. Transfer to a baking tray.
- Place the maple syrup, orange zest, orange juice, garlic, thyme leaves and olive oil in a bowl and whisk to combine. Season generously with salt & pepper.
- Drizzle the maple syrup mix over the carrots and toss to coat.
- When the turkey has been in the oven for 1 hour 15 minutes place the carrots in the oven to roast for the last 30 minutes.
- When the turkey is ready and cooked through, remove from oven and leave to rest for 15 minutes. Carve the boneless turkey into thin slices and place on a serving platter surrounded by the roast carrots. Garnish the carrots with the remaining thyme, pistachios and dried cranberries.
Tips for Garlic & Thyme Boneless Roast Turkey with Maple Carrots:
Rate this recipe
Share this recipe
