Main Meals

Turkey breast with poached plums

15 minutes
Wine/Spirit Pairing
Hamilton Russell Vineyards Pinot Noir 2005

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  • 1 kg ready-to-roast free-range turkey breast
  • 1 x 175 g jar preserved ginger, sliced
  • 1 cup verjuice
  • 500 g whole plums

Preheat the oven to 180°C.
Glaze the turkey with the ginger slices and syrup and place in an oven tray on the middle rack of the oven for
50 to 60 minutes, or until golden brown.
Just before the turkey is cooked, place a saucepan with the Verjuice and plums on medium heat.
Simmer for 5 minutes or until the plums are soft. Strain and reserve the syrup.
Serve the turkey breast in a shallow dish with the juicy plums, slices of preserved ginger and a splash of the plum syrup.

Cook’s tip: Instead of turkey, heat a ready-cooked gammon with the ginger slices and syrup.

Per serving: 2 026.3kJ, 57.3g protein, 7.5g fat, 49.2g carbs
TASTE’s take:
Dress to impress and still have time on your hands with this easy-to-prepare Christmas lunch, on the table in under an hour and all.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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