Apricot & Pine Nut Crust Turkey Recipe

Recipe | 1st December 2017

Created by our Development Chef, Clement Pavie, this Apricot & Pine Nut Crust Turkey Recipe is sure to go down a treat this Christmas!

INGREDIENTS

• 1 Fresh Whole Irish Turkey
• 1 tsp Fairway Dijon Mustard
• 100g Musgrave Excellence Apricots
• 100g Gem Pack Pine Nuts
• 200g Whole Peeled Chestnuts
• 100g My Sol Deli Smoked Pancetta
• 1 Seasonal Fare Extra Large Onions
• 20g Musgrave Excellence Honey Bucket
• 2 Sprigs Seasonal Fare Thyme
• 1 Clove Seasonal Fare Garlic Peeled

METHOD FOR TURKEY

• Roast the turkey until almost cooked.
• Roughly chop the apricot and pine nuts together.
• Combine the apricot and pine nuts with 1tsp mustard and 1 tbsp honey in a small bowl.
• Cover the breast with the glaze and cook for an extra 15 minutes.

METHOD FOR HONEY AND PANCETTA GLAZED CHESTNUTS (Side Dish)

• Finely dice the onions and chop the pancetta into pieces.
• Pan fry the pancetta and onions in a large sauce pan.
• Add in chestnuts, crushed garlic, salt and pepper.
• Add in 1 tbsp of honey and caramelise lightly.
• Add in the chicken stock, and simmer gently until fully glazed.

Contains: Sulphur dioxide and sulphites, wheat (gluten).

Serves 16 with 628 Kcal per serving (calculated using the FSAI Menu Cal Tool)