Whole Turkey with Asparagus, Roasted Cherry Tomatoes and White Bean Salad 

Instead of the usual roast turkey and veges, give this a try!

Ingredients:

3 kg Ingham whole turkey

2 cans (425g each) cannellini beans, drained and rinsed

3 bunches asparagus spears, trimmed, cut in half

500 g baby roma tomatoes, halved lengthways

1/4 cup lemon juice

1 coating of olive oil spray

1 pinch cracked black pepper

1 cup flat leaf parsley leaves, roughly chopped

Directions:

Preheat oven to 180C. Place a rack into a large roasting dish. Pour ½ cup water into roasting dish. Pat turkey dry, inside and out with paper towels.

Fill turkey cavities with stuffing of choice – optional.

Place turkey on rack in roasting dish, tucking neck flap underneath the turkey. Tie legs together with unwaxed kitchen string. Loosely cover turkey with a large sheet of aluminium foil. Place pan in lowest shelf in oven. Roast for 2 hours 25 minutes or until turkey is golden and cooked through when tested with a skewer. (When pierced with a skewer in the thickest part of the thigh, juices should run clear). Add more water to pan if necessary.

Meanwhile, combine cannellini beans, asparagus, tomatoes and lemon juice in a large roasting pan or ovenproof dish. Season well with freshly-ground black pepper and spray with olive oil spray. Place in oven on rack above turkey for 15 minutes.

Stir and roast for a further 15 minutes or until asparagus is tender. Fold through parsley.

Transfer turkey to a large serving platter. Spoon vegetables and beans around turkey and serve.

Variations:

Please note that the nutritional values in this recipe do not take into consideration any stuffing you may choose to add to the turkey.

Author:

Today's Turkey (Adapted by CalorieKing.com.au)
Today's Turkey

Member Comments:

No comments on this recipe yet. Be the first one to comment.