Pan Roasted Turkey Breast, Spring Onion Mash, Roasted PurpleSprouting Broccoli and Watercress Gremolata

“A really easy recipe for spring, using fresh seasonal ingredients that really let the flavours of the
Fosse Meadows Free Range Bronze Turkey shine through.” James Hamilton @chefjam_jam


1kg Fosse Meadows Free Range Bronze Turkey Breast
1kg floury potatoes, peeled and cut into even chunks
2 medium banana shallots
8 garlic cloves
2 lemons
400g purple sprouting broccoli
250g butter
8 – 10 spring onions, thickly sliced
160g watercress
150ml high quality rapeseed or olive oil
Salt and vegetable oil


1. Heat your oven to 200° (180°C fan)
2. Preheat an oven safe pan (a cast iron frying pan is ideal) on a medium/high heat on the hob. Coat the turkey breast in vegetable oil and generously season with salt. When the pan is hot, lay the turkey breast skin side down in the pan for 10 to 15 minutes, until the skin is golden and crisp. Flip the breast over and place the pan in the oven for 30 to 45 minutes.
3. Whilst the turkey is in the oven, put the potatoes in a pan with cold water and bring to the boil. Cook for about 20 minutes or until fork tender.
4. While your potatoes are boiling, finely dice your shallots and 3 of your garlic cloves, zest the lemons and mix these together in a small bowl with a good pinch of salt.
5. When the potatoes are done, take off the heat, drain well, and put back in the saucepan with 200g of the butter.
6. At this point (30 to 45 minutes) your turkey breast should be almost cooked. Still in their skins, crush the remaining 5 cloves of garlic. Add these to the pan with the turkey along with the remaining butter and put back in the oven for 5 to 10 minutes.
7. Trim off any woody ends of the purple sprouting broccoli and mix with some oil and a good pinch of salt. Lay out in a roasting tray and set aside.
8. Take the turkey out of the oven and baste the breast with the juices from the pan. Rest under a layer of tin foil for about 15 to 25 minutes while you finish everything else.
9. Place the purple sprouting broccoli in the oven for 15 to 20 minutes. Meanwhile, mash up the potatoes and butter over a low heat. Add the sliced spring onions and season to taste.
10. Finely chop the watercress and add to the bowl of shallots, garlic and lemon zest. Add the juice of 1 lemon and the rapeseed (or olive) oil until the desired consistency is reached. Season to taste and set aside.
11. Remove the broccoli from the oven once the florets are slightly crisp and the stems are tender, but still have some bite.
12. Slice the turkey breast and lay on a bed of the mash. Put the broccoli on one side of the plate and generously drizzle over the
watercress gremolata. Enjoy!

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Stud Farm
Station Road
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