Perky Turkey
This recipe transforms leftover roast turkey into a flavorful and juicy dish that perfectly combines sweet, savory, and tangy flavors. The tender turkey meat is coated in a delicious glaze made with honey, soy sauce, and a hint of chili for a touch of heat. Served atop a refreshing salad of juicy oranges, grapefruit, and crisp watercress, this dish is a delightful way to enjoy a delicious meal using Thanksgiving leftovers.
— Constant Cookbook
Ingredients
- 4-6 good handfuls leftover roast turkey
- 3 garlic
- salt
- 2 tablespoons honey
- 2 tablespoons soy sauce
- a tablespoon chilli sauce
- a tablespoon tomato ketchup
- a tablespoon grain mustard
- black pepper
- groundnut oil
- 2 oranges
- a grapefruit
- 4 handfuls watercress
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way.
- Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening.
- Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress.
- To serve, pile the hot turkey onto the salad and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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