@tomhixsonmeatlondon kindly sent me this fantastic butterfly turkey breast to create a lovely Christmas recipe with. It was very simple to cook, a doddle to carve and because there was no dark meat to worry about, the breast was juicy and succulent.
@tomhixsonmeatlondon are obviously feeling very generous and have decided to give my lovely followers a discount of £10 off all orders over £50! Using the Code Mandy10
Founded in 1963 at the world famous Smithfield market, London Tom Hixson (their
Grandfather) established a founding principle of procuring the finest meat in Britain
and all over the world. Three generations on and their passion for sourcing
exceptional produce is as strong as ever. Once only available to the most premier
chefs of London, their online members can now get hold of their award winning range
with chilled delivery to your door
4-5.5kg deboned butterflied Turkey breast
1 garlic bulb
1-2 tablespoons butter
2 cloves garlic crushed
Zest of 1 lemon
Salt & Pepper
Pre - heat the oven to 200 degrees.
Mix together the butter ingredients and set aside.
Roughly chop the onions, parsnips and clementine and place in a large roasting tin. Coat the turkey all over with the butter and season generously.
Place in top of the Vegetables and cover with foil. Roast for approximately 20 minutes per 500g plus and extra 20 mins.
Baste twice during the cooking process removing the foil for the last 25-30 minutes.