Monday, November 3, 2008


i'm not an expert turkey cook, but recently i saw a really easy way to prepare turkey. i'd eaten the turkey on previous occasions and thought that it was absolutely delicious, but it didn't occur to me how simple it was.
i believe the portion of the turkey used was called a turkey buffe - i will try and clarify that on my next trip to the supermarket or deli. this turkey buffe was an already cooked breast, so it was all meat, no bones and no waste.
remove the turkey buffe from its packaging and place on a suitably sized baking tray lined with baking paper.
get a jar of redcurrant jelly and spoon it over - about half a jar should do it. there is no need to spread it too evenly, just do the best you can.
put it in a oven preheated to 150 degrees celcius for 30 minutes, baste and turn, and return to baste and thurn every 10-15 minutes for 45 minutes. because it is precooked, if you don't require the turkey hot, you don't have to baste and turn for the 45 minutes. just take it out to enjoy when you require it.
the basting and turning in the redcurrant jelly makes the turkey, i think. the turkey is fine as is when it comes from the shop, the redcuarrant jelly adds some succulence and flavour to it and provides some juice for gravy if you so desire, otherwise, serve with more redcurrant jelly to carry the theme through.

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