Roasted turkey fillet with new potatoes and tarragon broth

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves8
  • DifficultyEasy
1 tbsp olive oil
2 (750g) turkey fillets
Salt and ground black pepper
1kg new red potatoes or baby red potatoes, quartered (if bigger, cut into 5cm pieces)
2 shallots, chopped
240ml dry white wine
240ml reduced-salt chicken stock
30ml apple cider vinegar
2 tbsp chopped fresh tarragon leaves
4 tbsp ready-made peach, cranberry or mango chutney
1) Preheat the oven to 200C/Gas 6.

2) Place the oil in a large baking dish. Season the turkey fillets all over with salt and black pepper and place in the baking dish. Arrange the potatoes all around turkey and turn to coat with oil. Season the potatoes with salt and black pepper. Arrange the shallots over the potatoes in the dish.

3) In a small bowl, combine the wine, stock, vinegar and tarragon. Pour the mixture over the turkey.

4) Roast the turkey and potatoes for 40 minutes, until an instant-read thermometer registers at least 70C. Let the turkey rest 10 minutes before slicing crosswise into 1cm-thick slices.

5) Serve hot with vegetables of choice.

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