Roast Turkey, Cranberry and Rocket Salad

Method

Make it happen

1. 01

   Wash the vegetables, prepare the fruit and salad leaves, and set out a clean serving bowl; keep raw poultry separate from ready-to-eat ingredients.

2. 02

   Roast thyme-seasoned turkey breast at 190°C fan for 25–35 minutes, checking that it is fully cooked.

3. 03

   Whisk oil, vinegar and mustard and fold with rocket, apple, cranberries and sliced rested turkey.

4. 04

   Check poultry is thoroughly cooked with no pink meat, and if using a food thermometer aim for 75°C in the thickest part. Serve with dressing across four salad plates.