New Year's Turkey Set

Description: Roast Turkey spiced with Harissa spices, Preserved Lemon, Leeks, and Lentils

Served with: Stuffing of Mushroom, Roasted Chestnut, Sausage Meat, and Sourdough Bread

Accompaniments:

a. Farmer’s Turkey Gravy (Classic Giblet Gravy)

b. Cranberry-Orange Chutney

c. Salad of Christmas Colours with Avocado, Pomegranate, and Crispy Beef Guanciale

d. Roasted Carrots Vichy Style with Thyme Butter

e. Pommes Boulangère (A classic baked potato dish with caramelised onions and chicken stock)

f. Sautéed Brussels Sprouts with Confit Garlic and Pine Nuts

CONVENTIONAL OVEN (Recommended)

1. Preheat your oven to 130°C (Low Heat).
2. Remove paper packaging but keep the turkey in the foil tray. Peel back the foil wrapping to expose the bird.
3. Place the tray in the oven and reheat for 20–30 minutes.
4. Serve: Carefully remove the hot tray (use a trivet to protect your table!). Alternatively, transfer the turkey to a serving platter and pour the pan juices over the meat for extra moisture.

MICROWAVE

1. If the turkey doesn't fit, carve the breast and leg meat and place onto a microwave-safe plate.
2. Spoon the pan juices from the foil tray over the meat to keep it succulent.
3. Heat on High for 30–45 seconds (depending on portion size) until warm.
4. Serve immediately with sides.

BOULANGERÈ POTATOES

Oven: Preheat to 130°C. Remove lid. Heat for 15–20 mins. Transfer to a dish to serve.

Microwave: Remove all foil packaging. Transfer to a ceramic dish. Heat on High for 30–35 seconds.