Glazed roast turkey with pineapple chutney

Name: Glazed roast turkey with pineapple chutney
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 1.5 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 small bay leaves; 2 stem(s) Rosemary; 2 TABLESPOONS medium hot mustard; 3 TABLESPOONS Honey; 1/2 (approx. 900 g; net =450 g) Pineapple; 2 Onions; 1 chili pepper; 1 TABLESPOON Mustard seeds; 125 ml Fruit vinegar; 100 g demerara sugar; 7-10 Tbsp fresh herbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

1.5 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 small bay leaves
2 stem(s) Rosemary
2 TABLESPOONS medium hot mustard
3 TABLESPOONS Honey
1/2 (approx. 900 g; net =450 g) Pineapple
2 Onions
1 chili pepper
1 TABLESPOON Mustard seeds
125 ml Fruit vinegar
100 g demerara sugar
7-10 Tbsp fresh herbs

Directions

1
Wash the turkey breast, dab dry and tie into shape with kitchen string. Season all around with salt and pepper. Add bay leaf and rosemary to the yarn. Place on a baking tray and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 3/4 hours.
2
Mix mustard and honey. After 1 hour coat the roast with it. Dissolve 1 teaspoon of salt in 200 ml hot water. After another 15 minutes, sprinkle the roast with the salt and cook until done. In the meantime, peel the pineapple for the chutney and remove the stalk.
3
Cut the fruit flesh into small cubes. Peel and chop the onions. Wash the chilli, carve lengthwise, remove seeds and chop. Mix prepared ingredients, mustard seeds, vinegar, brown sugar and 100 ml water in a pot and simmer for about 20 minutes.
4
Garnish roast and chutney with fresh herbs.