Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
g
Turkey Breast Roast
14 g
Thyme
14 g
Sage
1 tbsp
Oil*
½ tsp
Pepper*
Strip 1 tbsp thyme leaves from the stems, reserve remaining thyme for stuffing. Thinly slice half the sage. Remove plastic from turkey roll, then pat dry with paper towels. Sprinkle over thyme, sage and season with pepper. Arrange turkey roll in a 9x13-inch baking dish. Drizzle over 1 tbsp oil.
Cover with foil. Roast turkey in middle of oven, until golden-brown and cooked through, 2 hrs 30 min.**
Remove the foil in the last 40 mins of cooking and add 1 cup water to the baking dish.
When turkey is cooked through, carefully transfer to a cutting board. Cover with foil and let rest for 20 min.** Reserve turkey juices in the baking dish for gravy. Remove netting and carve turkey. Transfer turkey to a serving platter.