2. Scar the meat, then rub in the marinade seasoning evenly into meat
3. Marinade for 60 minutes or longer if desired
4.wrap meat into baking foil, put then it into a baking dish
5.Follow manufacturer's guide and roast meat into a hot oven, to desired texture. Use juice from meat to complement gravy
6. Serve with roast potatoes and vegetables.
Clean & pierce 1kg of turkey breast & rub in 2tsp (40) of seasoning evenly. Marinate in a covered dish for about 20 mins. For deeper flavour, leave in fridge overnight. Follow manufacture's guide & roast meat in covered dish. Base meat with juice halfway though cooking, drain off excess juice after 35 mins of cooking. Set aside in a sauce pan to complement gravy. Cook for about 10 mins or less to own preference. Add unsalted gravy thickener & water to reach desired taste. Slice meat & serve with baked potatoes and season vegetables. No other seasoning or salt is required.
(1) Hereyou can see the turkey steaks cooking in a Halogen oven. The cooking time is much shorter than conventional oven, so if you are in a hurry, this minimises cooking time.
Clean & pierce 3-4.5kg turkey
Rub 100g seasoning into turkey from the inside to outside. Wrap bird into foil and leave to marinate for at lest 4hrs or leave in fridge over night for deeper flavour. Follow manufacturer's oven guide. Roast slowly in the foil for 2hrs, in a hot oven gas mark 200 fan assisted. After 2hrs drain off juice into a sauce pan and later if needed. Use the juice to complement gravy, by adding unsalted gravy thickener and water. No other ingredients or salt is required.
This marinade is excellent on all poultries