Roost Turkey Plate Recipe
Special Turkey Plate includes cranberry sauce, coleslaw and a buttermilk biscuit.
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Ingredients
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Turkey and Sauce
Coleslaw
Buttermilk Biscuit
Method
Turkey and Sauce Preparation
- 1
Prepare the Turkey
Preheat your oven to 180°C (350°F). Season the turkey breast with salt and pepper on both sides. Heat olive oil in a large skillet over medium heat. Sear the turkey breast until golden brown on both sides, about 4-5 minutes per side.
- 2
Roast the Turkey
Transfer the seared turkey breast to a roasting pan and place it in the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 75°C (165°F). Remove from the oven and let it rest for 10 minutes before slicing.
- 3
Serve with Cranberry Sauce
Slice the turkey breast and serve it with cranberry sauce drizzled on top or on the side.
Coleslaw Preparation
- 4
Mix Coleslaw Ingredients
In a large mixing bowl, combine the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, salt, and sugar. Mix well until all ingredients are evenly coated.
- 5
Chill the Coleslaw
Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This will allow the flavors to meld.
Buttermilk Biscuit Preparation
- 6
Preheat Oven
Preheat your oven to 220°C (425°F).
- 7
Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- 8
Add Buttermilk
Make a well in the center of the dry ingredients and pour in the buttermilk. Mix until just combined. Do not overmix.
- 9
Shape the Biscuits
Turn the dough out onto a floured surface and gently knead it for about 30 seconds. Pat it down to about 1-inch thick and cut into rounds using a biscuit cutter.
- 10
Bake the Biscuits
Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with melted butter and bake for 12-15 minutes until golden brown.