This will be the easiest turkey you've ever carved! Deboned rolled and slow-roasted to perfection. Simply remove the netting after roasting and slice away!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
This is the 6 person recipe.
Before starting, preheat the oven to425°F. Wash and dry all produce. Strip half the sage leaves from the stems and roughly chop. Remove plastic from turkey roll, then pat dry with paper towels. Sprinkle with sage and season with pepper. Arrange turkey roll in a 9x13- inch baking or roasting pan. Drizzle over 1 tbsp oil. (NOTE: DO NOT use a glass or pyrex dish to bake the turkey!)
Cover turkey with foil. Roast in the middle of the oven, until golden- brown and cooked through, 2 hrs 30 min. Cook to a minimum internal temperature of 74°C/165°F, as size may vary.
When there is 20 min of cook time left, remove foil and add 1 cup of water to the baking pan.
When turkey is cooked through, carefully transfer to a cutting board. Cover with foil and let rest for 20 min. Reserve turkey juices in the baking pan for gravy. Remove netting and carve turkey. Transfer turkey to a serving platter.