Roast Turkey Mango Roll

Name: Roast Turkey Mango Roll
Ingredients: Seasoning; 125g block PHILADELPHIA Cream Cheese, softened; 1 1/2 cups soft breadcrumbs; 100g frozen spinach, thawed and well drained; 1/4 cup mango and ginger chutney; 1 tablespoon chopped chives; 1.2 kg turkey breast fillet, butterflied to approx 20 cm x 30 cm; Glaze; 2 tablespoons butter, melted, combined with; 2 tablespoons mango and ginger chutney, extra; Sauce; 375ml orange juice; 250 ml carton chicken stock; 2 tablespoons brandy; 2 tablespoons mango and ginger chutney; 2 tablespoons arrowroot

16 ingredients

10 steps

Ingredients

Seasoning
125g block PHILADELPHIA Cream Cheese, softened
1 1/2 cups soft breadcrumbs
100g frozen spinach, thawed and well drained
1/4 cup mango and ginger chutney
1 tablespoon chopped chives
1.2 kg turkey breast fillet, butterflied to approx 20 cm x 30 cm
Glaze
2 tablespoons butter, melted, combined with
2 tablespoons mango and ginger chutney, extra
Sauce
375ml orange juice
250 ml carton chicken stock
2 tablespoons brandy
2 tablespoons mango and ginger chutney
2 tablespoons arrowroot

Directions

1

Combine all seasoning ingredients and chill until firm.
2

Batten out the butterflied turkey between two sheets of plastic wrap to an even thickness.
3

Spoon the prepared seasoning evenly along the longest side of the turkey.
4

Roll up to enclose the seasoning then secure well with string.
5

Brush turkey liberally with the glaze and bake in a moderately slow over 160 degrees C for 1 1/4 - 1 1/2 hours or until cooked through, brushing occasionally with glaze.
6

Remove the turkey from the pan and wrap in foil.
7

Drain excess oil from the pan then pour in the orange juice, chicken stock, brandy and chutney.
8

Allow to boil until reduced by half.
9

Add the arrowroot blended until a little water and stir until sauce boils and thickens.
10

Slice turkey thickly , drizzle with the sauce and top with a slice of fresh mango.