Easy Peasy Christmas Turkey Traybake
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 25 mins
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Servings
4 people (with leftovers)
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Calories
633 kcal
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Course
Main Course
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Cuisine
British
Easy Peasy Christmas Turkey Traybake
Description
The Easy Peasy Christmas Turkey Traybake combines turkey breast fillets with roasting potatoes, parsnips, whole carrots, garlic cloves, red onion wedges, Brussels sprouts, cocktail sausages, and bacon. The vegetables are partly par-cooked—potatoes boiled before roasting—to ensure even cooking. All ingredients are combined in a large roasting tin with olive oil and sage leaves.
Roasting at 220°C (425°F) develops caramelized edges on the vegetables and crisps the sausages and bacon while the turkey breasts cook through. The garlic cloves, left in their skins and gently bashed, mellow during roasting, adding subtle flavor. This traybake offers a concentrated roast dinner experience with all main components cooked together.
Served with gravy or other sauces, the traybake can be a convenient meal solution during festive occasions, making use of minimal pans and reducing cleanup.
Turkey alone can be frozen, but the full traybake is not suitable for freezing. Nutritional estimations are approximate. Note that par-cooking potatoes helps avoid undercooked edges during roasting.
Ingredients
- 6 tablespoons olive oil
- 1 kg potato peeled and cut into 50g (1½oz) chunks, baking variety
- salt
- black pepper
- 500 g parsnip peeled and cut into batons
- 500 g carrot left whole, Chantenay variety
- 8 garlic gently bashed, skins left on, cloves
- 1 red onion peeled and cut into 8 wedges, large
- 10 cocktail sausages you can buy these ready prepared, wrapped
- 10 Bacon you can buy these ready prepared, wrapped
- 8 turkey breast each one approximately 100g / 3½oz, fillets
- 8 sage leaves
- 200 g sprouts
- gravy and other sauces to serve
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Drizzle 6 tablespoons of olive oil into the base of a very large roasting tin (roughly 40 x 33cm or 16 x 13inches) and place the tray in the oven to heat up.
- Peel the potatoes and cut them into chunks that weigh roughly 50cm (1½oz). Place them in a large saucepan and cover with boiling water. Add a teaspoon of salt and cook over a medium-high heat for 12 minutes. (Start timing as soon as you turn on the heat, NOT from when the water reboils.)
- Meanwhile peel the parsnips and cut into large batons. I usually cut my parsnips in half lengthways and then widthways and then cut the top part in half again lengthways so I get 6 roughly even sized batons.
- Gently bash 8 garlic cloves and peel and cut a red onion into quarters. Slice your sprouts in half and get the sage and carrots out of the fridge, so you are all ready.
- When the potatoes are done, drain them and shake them in the saucepan with the lid on (to fluff up the edges, so you get plenty of crispy bits!) Then tip the potatoes into the hot fat. Add the parsnips and carrots. Sprinkle over a little salt and pepper and then turn everything in the hot fat (take care not to burn yourself!)
- Put the tray in the oven and roast for 20 minutes.
- After 20 minutes, remove the tray and add the garlic cloves and red onion wedges. Return the roasting tray to the oven and roast everything for another 15 minutes.
- After 15 minutes, season the turkey breast fillets, then add them to the tray along with the halved sprouts, cocktail sausages and sage leaves. Put the tray back in the oven for a further 20 minutes. This would be a good time to make a jug of gravy and any other sauces you want to serve with the traybake (e.g. bread sauce and/or cranberry sauce)
- After the last 20 minutes, check the turkey is done (cut the largest fillet in half and check there is no pink). Serve with your gravy and sauces. Easy Peasy!
Notes
- Boil potatoes before roasting to ensure even cooking and a fluffy interior.
- Use a large roasting tin to comfortably fit all ingredients without overcrowding.
- Serve with gravy or favored sauces to enhance the roasted flavors.
- Turkey breast fillets can be frozen separately, but the complete traybake should be served fresh.
- Nutritional information is an estimate and intended as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (with leftovers)
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 88g | 29% |
| Protein | 13g | 26% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 369mg | 15% |
| Potassium | 2105mg | 45% |
| Fiber | 16g | 64% |
| Sugar | 16g | 32% |
| Vitamin A | 17615IU | 352% |
| Vitamin C | 85mg | 94% |
| Calcium | 159mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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