Roast turkey hindquarter with blueberry sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Ingham Budget Roast Turkey Hindquarter; 2.1kg - thawed | |
| 1 | tablespoon | Plain flour |
| 2 | tablespoons | Chopped fresh tarragon |
| 1 | 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 |
Directions
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