Carb Conscious Archives

Christmas dessert

Christmas pudding trifle

10 minutes or one hour, depending on method

Cooking with

Grape and wine jelly

30 minutes

Christmas turkey with lentil salad and lemony mushrooms

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours 30 minutes

Ingredients

4 kg double-breasted turkey
2 x 400 g cans lentils, drained and rinsed
½ cup chopped Italian flat-leaf parsley
10 red salad onions, finely sliced
2/3 cup extra virgin olive oil
100 g shiitake mushrooms, sliced
100 g king oyster mushrooms, sliced
Sea salt and freshly ground black pepper, to taste

Method

To roast the turkey: Preheat the oven to 180°C. Remove the turkey from its packaging, keeping it in the tinfoil tray and covering the flesh with additional tinfoil. Place in the oven and, after an hour and a half, remove the tinfoil.

Roast for a further 45 minutes, occasionally basting the turkey with its juices, or until the bird is cooked through and the skin crisp. Remove from the oven and allow to rest for a few minutes.

To make the salads: Place the lentils, parsley and salad onion in a bowl, with the juice of 2 lemons and ½ cup olive oil. Mix until combined. In a separate bowl, add the mushroom and coriander, with the remaining lemon juice and olive oil.

Season both salads and set aside to allow the flavours to infuse.

To serve: Add good helpings of the lentil and mushroom salads to each plate, and top with a succulent carving of turkey. Serve warm.

Discover more turkey recipes here or browse more festive recipes here.

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Christmas pudding trifle

Grape and wine jelly

Christmas turkey with lentil salad and lemony mushrooms

Christmas turkey with lentil salad and lemony mushrooms

Ingredients

Method