Turkey Roast

Ready in 35 mins

  • Serves 4, costs under £7.00
  • Cooks in 20 mins
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(Based on 1 serving of 635g)

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  • 4 Turkey Breast Steaks (400g)
  • 2 Tablespoons Vegetable Oil (20ml)
  • 1 Pinch Ground Black Pepper, For Taste
  • 4 Potatoes, Large (1kg)
  • 2 Carrots (280g)
  • ½ Swede (500g)
  • 8 Spears Broccoli (360g)
  • ½ Cup Semi Skimmed Milk (300ml)
  • 1 Teaspoon Low Fat Spread (5g)
  • 2 Tablespoons Gravy Granules, Reduced Salt (30g)
  • 2 Cups Water (300ml)

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Time Saver Tips

You don't need to peel the carrots for this recipe – 5 more minutes to yourself!

Cost Saver Tips

This recipe is especially tasty with veg that's in season, which is often cheaper. It's worth looking out for what's on offer too.

Tips for Kids

Ensure they scrape the plate – use their favourite vegetables.

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel and dice the potato and swede. Peel and slice the carrots. Wash and divide the broccoli spears.
  2. In a large pan boil the potatoes until soft, approximately 20 minutes.
  3. In another pan boil the swede until soft, appromately 15 minutes.
  4. After 5 minutes add the broccoli and carrots to the swede until softened, approximately 5-10 minutes.
  5. Heat grill on a high heat, drizzle the oil and sprinkle the black pepper over both sides of the turkey steaks. Cook under the grill for approximately 8-10 minutes turning occasionally.
  6. Once the potato is soft, drain and then mash it using a fork or masher, adding milk and spread. Once the vegetables are soft, drain the water and keep to make the gravy. Remove the broccoli and carrots from the pan and then mash the swede with a fork or masher.
  7. Dissolve the gravy granules in water, mixing well.
  8. Serve the turkey, mashed potato and vegetables with gravy.

Recipe source : Eat Better Feel Better