Jacksons - Magazine - Page 9
HEALTHY CHRISTMAS
DINNER FOR FOUR
Ingredients:
For the turkey:
1.2 kilogram boneless turkey breast
• tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 cloves garlic, crushed
• 1 small lemon, sliced
For the vegetables:
• 400 grams Brussels sprouts, trimmed
and halved
• 400 grams carrots, peeled and sliced
• 300 grams parsnips, peeled and
chopped
• 1 tablespoon olive oil
• Salt and black pepper to taste
For the gravy:
• 300 millilitres low salt chicken stock
• 1 teaspoon cornflour
• 1 tablespoon water
INSTRUCTIONS:
1. Preheat the oven to 180 degrees
Celsius, fan 160, gas mark 4.
2. Rub the turkey breast with olive oil,
rosemary, thyme, salt, pepper, and
crushed garlic. Place the lemon slices
on top.
3. Roast the turkey in a baking tray for
around 60 minutes, or until the internal
temperature reaches 75 degrees
Celsius. Cover with foil if it starts to
brown too quickly.
4. While the turkey is roasting, toss the
Brussels sprouts, carrots, and parsnips
in olive oil, salt, and pepper. Place them
on a separate tray and roast for 25 to 30
minutes until tender and lightly
golden.
5. Remove the turkey from the oven
and allow to rest for 10 minutes before
slicing.
6. For the gravy, pour the turkey juices
into a small saucepan, add the chicken
stock, and bring to a simmer. Mix the
cornflour with water to make a slurry,
then stir into the gravy. Simmer for 2 to
3 minutes until thickened.
7. Serve the turkey slices with the
roasted vegetables and drizzle with the
light gravy.
Tips for an even healthier Christmas
dinner:
• Use skinless turkey breast to reduce
saturated fat.
• Swap some of the roasted vegetables
for steamed greens to increase fibre.
• Avoid adding butter or cream to the
gravy.
• Roast the vegetables on parchment
paper to reduce oil use.
LIFESTYLE MAGAZINE
9
