Seasonal
Turkey with butter, watercress and potato mash
Serves 10-14 people
Ingredients
- For the turkey:
- Turkey, 4 to 5 kg
- 1 tbsp oil
- 50g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 575g of chopped onions
- 4 chopped garlic cloves
- For the sauce:
- 1 tbsp KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 100 g watercress
- 2 tablespoons chopped parsley
- 1 chopped garlic clove
- 250 ml of cream
- For the potato mash:
- 2kg of floury cooking potatoes
- 1 large bunch of spring onions (about 200g, alternatively shallots), finely chopped
- 500 ml of milk
- 1 tbsp KERRYGOLD® IRISH CREAMERY BUTTER 454g
- salt and pepper
Directions
Tip: As an alternative for 4-6 people, a farmer's chicken can be used instead of the turkey. Then count down the ingredients accordingly.
- Add melted oil and Kerrygold butter in a large, heavy roasting pan. Put onions and garlic in the roasting pan, fry for five minutes.
- Season the turkey with salt and pepper, place in the roasting pan and cook in the oven at 160 degrees for about two and a half hours.
- In the meantime, steam the potatoes in the pan, peel while still hot and press through the press, or crush with a masher.
- Finely chop the spring onions, simmer in the milk for one or two minutes and add to the potatoes.
- Season with salt and pepper to taste and stir gently. If the mixture appears too dry, more of the milk may be added, but it should not be wet. Heat until everything is boiling hot.
- Remove the turkey from the casserole preserve the juices to make the sauce. Put the juices with a few tablespoons of the cooked onions through a sieve and catch. Skim off the excess fat.
- Melt the Kerrygold butter, watercress, parsley and garlic in pan for a minute. Stir in the turkey juices. Add the cream, season with pepper and salt.
- Carve the turkey and serve on a plate with the mashed potato. Serve the sauce on side.
