roast turkey hindquarter with blueberry sauce

Categories
Poultry
Main course
Yield
4 Servings
MeasureIngredient
Ingham Budget Roast Turkey Hindquarter; 2.1kg - thawed
1 tablespoon Plain flour
2 tablespoons Chopped fresh tarragon
Orange; sliced
½ cup Turkey pan juices
8 13/16 ounce Button mushrooms; sliced
2 tablespoons Plain flour
¼ cup Port
1½ cup Turkey or chicken stock
8 13/16 ounce Fresh blueberries

BLUEBERRY SAUCE

Dust the inside of an oven bag with plain flour and place the Ingham Turkey Hindquarter inside. Sprinkle tarragon over turkey and top with orange slices. Make 3 or 4 holes in top of bag and tie end. Place turkey on wire

rack in a baking dish and bake at 180~C for 2 hours. Cut bag open, fold back and remove orange slices. Pierce turkey skin in several places and bake for a further 30 minutes, until golden and meat juices are clear when tested with a skewer. Place turkey on a carving platter, cover and keep warm.

Pour 1-½ cups of the pan juices from the oven bag into the baking dish.

Add mushrooms and saute over gentle heat for 3 minutes. Remove from heat and stir in the flour. Carefully blend in port and stock, return to heat and stir until boiling. Add blueberries, heat and pour into sauce boat.

Promotional brochure from Ingham Chickens (Australia) Typed, but not tested, by Greg Mayman, April 1998 Painstakingly converted and imported by Phillip Waters by GREG MAYMAN : Public on at

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