Turkey Roast with Sage and Pinenuts
A bought, pre-stuffed turkey roast makes Christmas day much easier! Adding a glaze to the top makes it that bit more special. Pine nuts and crisp sage leaves add a colourful and festive touch.
Preheat the oven to 180C. Combine the maple syrup and soy sauce and brush over the turkey roast, cook for 1 1/2 hours, basting with the sauce every 30 min. Bring out to rest in a warm spot for 20 min before slicing.
Just before serving, heat the clarified butter in a small pan, add pine nuts and cook until golden. Remove pine nuts and drain on paper towels. Add sage leaves to the pan, cook until crisp and drain on paper towels. Garnish the top of the sliced roast turkey with the sage leaves and pine nuts.
1/4 Cup maple syrup
3 Tbsp soy sauce
1 Farro Fresh turkey roast (we used bacon and thyme)
1/4 Cup clarified butter
1/4 Cup pine nuts
A handful of sage leaves