Easy Peasy Christmas Turkey Traybake

5 from 5 votes

Easy Peasy Christmas Turkey Traybake

Want a way to take the stress out of cooking this Christmas? Want to spend more time actually enjoying Christmas Day rather than being stuck in the kitchen, alone, muttering at the oven? Want a delicious home cooked turkey dinner with all the trimmings? Want it all ready in under 1h 30mins, with only 2 pans and a colander to wash up? Impossible!?! Well, I think I may just have found a way to do it… Introducing my Easy Peasy Christmas Turkey Traybake...

Course Main Course

Cuisine British

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings people (with leftovers)

Calories 633kcal

Author Eb Gargano

Ingredients

6 tablespoons olive oil
1 kg baking potatoes peeled and cut into 50g (1½oz) chunks
Salt and pepper
500 g parsnips peeled and cut into batons
500 g chantenay carrots left whole
8 garlic cloves gently bashed, skins left on
1 large red onion peeled and cut into 8 wedges
10 cocktail sausages wrapped in bacon you can buy these ready prepared
8 turkey breast fillets each one approximately 100g / 3½oz
8 sage leaves
200 g sprouts
Gravy and other sauces to serve.

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Drizzle 6 tablespoons of olive oil into the base of a very large roasting tin (roughly 40 x 33cm or 16 x 13inches) and place the tray in the oven to heat up.
Peel the potatoes and cut them into chunks that weigh roughly 50cm (1½oz). Place them in a large saucepan and cover with boiling water. Add a teaspoon of salt and cook over a medium-high heat for 12 minutes. (Start timing as soon as you turn on the heat, NOT from when the water reboils.)
Meanwhile peel the parsnips and cut into large batons. I usually cut my parsnips in half lengthways and then widthways and then cut the top part in half again lengthways so I get 6 roughly even sized batons.
Gently bash 8 garlic cloves and peel and cut a red onion into quarters. Slice your sprouts in half and get the sage and carrots out of the fridge, so you are all ready.
When the potatoes are done, drain them and shake them in the saucepan with the lid on (to fluff up the edges, so you get plenty of crispy bits!) Then tip the potatoes into the hot fat. Add the parsnips and carrots. Sprinkle over a little salt and pepper and then turn everything in the hot fat (take care not to burn yourself!)
Put the tray in the oven and roast for 20 minutes.
After 20 minutes, remove the tray and add the garlic cloves and red onion wedges. Return the roasting tray to the oven and roast everything for another 15 minutes.
After 15 minutes, season the turkey breast fillets, then add them to the tray along with the halved sprouts, cocktail sausages and sage leaves. Put the tray back in the oven for a further 20 minutes. This would be a good time to make a jug of gravy and any other sauces you want to serve with the traybake (e.g. bread sauce and/or cranberry sauce)
After the last 20 minutes, check the turkey is done (cut the largest fillet in half and check there is no pink). Serve with your gravy and sauces. Easy Peasy!

Video

Notes

Not suitable for freezing (except the turkey on its own IS suitable for freezing).
Nutrition information is approximate and meant as a guideline only.

Nutrition