Preheat your oven to 160deg C.
The turkey breast should be around 1.5 kg
Rub the turkey breast with oil , gently lift the skin and rub the oil directly on the breast meat.
Season the whole breast with salt , black pepper and nutmeg .
Place the turkey breast in a roasting pan , breast side up.
Add 1 large onion cut into wedges
1. med celeriac chopped
1. parsley root chopped
Pour over the vegetables 1/4 cup of dry white wine
Add 1 cup of water around the turkey breast .
cover the entire pan with buttered aluminium foil .
Roast for 90 minutes , basting every 30 minutes.
SPINACH SAUCE
Blanch 4 cups of tightly packed spinach leaves in boiling water
Drain and completely squeeze dry
Place the leaves and 1/2 cup of dry white wine in a blender
Process until smooth
Bring 2 cups of heavy cream to the boil over a low heat , stirring constantly , let the cream reduce by a third .
Stir in the spinach mix , slowly bring back to the boil., stirring all the time .
Remove from the heat
Add 2 tbs of cold butter cut into small pieces ...mix until thoroughly incorporated
Add salt and black pepper to taste .
Serve hot.
The turkey will be cooked when the juices run clear after being pricked with a skewer .
Let the breast rest for 10 minutes on removal from the oven.
The sauce should always be poured under the turkey , so as to keep the fine white colour of the turkey breast meat.
remove the vegetables and serve to the side of the breast on the plate .
The turkey breast should be around 1.5 kg
Rub the turkey breast with oil , gently lift the skin and rub the oil directly on the breast meat.
Season the whole breast with salt , black pepper and nutmeg .
Place the turkey breast in a roasting pan , breast side up.
Add 1 large onion cut into wedges
1. med celeriac chopped
1. parsley root chopped
Pour over the vegetables 1/4 cup of dry white wine
Add 1 cup of water around the turkey breast .
cover the entire pan with buttered aluminium foil .
Roast for 90 minutes , basting every 30 minutes.
SPINACH SAUCE
Blanch 4 cups of tightly packed spinach leaves in boiling water
Drain and completely squeeze dry
Place the leaves and 1/2 cup of dry white wine in a blender
Process until smooth
Bring 2 cups of heavy cream to the boil over a low heat , stirring constantly , let the cream reduce by a third .
Stir in the spinach mix , slowly bring back to the boil., stirring all the time .
Remove from the heat
Add 2 tbs of cold butter cut into small pieces ...mix until thoroughly incorporated
Add salt and black pepper to taste .
Serve hot.
The turkey will be cooked when the juices run clear after being pricked with a skewer .
Let the breast rest for 10 minutes on removal from the oven.
The sauce should always be poured under the turkey , so as to keep the fine white colour of the turkey breast meat.
remove the vegetables and serve to the side of the breast on the plate .
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