Large handful fresh herbs, roughly chopped (parsley, chives, sage, basil or thyme)
For the green beans:
800g green beans, trimmed
¼ cup water
3 cloves garlic, roughly chopped
½ cup sliced almonds, toasted
Serve with: Gravy and cranberry sauce!
Preheat oven to 180°C bake or 160°C fan bake.
Remove the boneless turkey from the plastic packaging but leave in the foil tray. Place in the oven to roast for 1 hour 45 minutes.
For the mash:
Peel the potatoes and chop into large chunks. Place in a large pot, cover with cold water and add 1 tablespoon salt. Bring to the boil then reduce to a simmer and cook until completely tender, about 20 minutes.
Drain well and leave to stand in a colander to steam dry for a few minutes. Make sure the pot is completely dry, then return the potatoes to the pot.
Mash the potatoes with a potato masher, potato ricer or push the potatoes through a fine sieve with a spatula. Turn the heat back on to medium low and beat the potatoes with a wooden spoon until hot and steaming.
Add the butter cubes and stir constantly until fully incorporated. Gently warm the cream on the stovetop or in the microwave and gradually add it in little by little, mixing until combined. Season generously with salt and stir through the fresh herbs.
For the garlic butter green beans:
Add a splash of oil to a large fry pan over medium-high heat. Add the green beans, season with salt and sauté for about 5 minutes. Add a ¼ cup water and cook the beans until all the water has evaporated.
Turn the heat down to medium and add the butter and garlic. Cook for a few minutes until the beans are coated in the melted butter and the garlic is fragrant.
Transfer to a serving plate and sprinkle over the toasted almonds.
When the turkey is ready and cooked through, leave to rest for 15 minutes before carving. Serve with the herby mash and garlic butter green beans.
Tips for Cranberry & Apple Boneless Roast Turkey with Herby Mash & Garlic Butter Green Beans :