Sage and Ginger Turkey Roast

Prep time 20 minutes       Cook time 4 Hours       Serves 6-8 People


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Sage and ginger turkey roast

1 Butterball Boneless Turkey Roast6 Tbsp. (90 ml) olive oil2 Tbsp. (30 ml) fresh sage, finely chopped2 Tbsp. (30 ml) fresh ginger, grated1 garlic clove, chopped1/2 tsp (2.5 ml) saltPepper, to taste

Creamy sauce

2 tbsp (30 ml) reserved sage and ginger oil2 French shallots, finely chopped2 cups (500 ml) Belsoy Creamy Soy2 tsp (10 ml) Dijon mustard1/4 tsp (1.25 ml) saltPepper, to taste

Mashed sweet potatoes

5 cup (1 L) sweet potatoes, peeled and cut in big cubes3 cups (750 ml) potatoes, peeled and cut in big cubes5 tbsp (75 ml) olive oil2 tsp (10 ml) Dijon mustard3/4 tsp (3.75 ml) saltPepper, to taste2 tbsp (30 ml) reserved sage and ginger oil


    Turkey roast

  1. 1. Preheat oven to 325°F and place roast on a rack in a shallow roasting pan.

  2. 2. In a small bowl, mix olive oil, sage, ginger, garlic, salt and pepper.
  3. 3. Take ¼ cup of sage oil and baste turkey roast. Keep remaining oil for the creamy sauce and mashed sweet potatoes.
  4. 4. Cook in the oven for 4 hours or until internal temperature reaches 165o F. Wait 10 minutes before removing the string and cutting. Set aside.

  5. Creamy sauce

  6. 1. In a large non-stick skillet, brown French shallots at medium heat in sage oil for about 5 minutes, stirring frequently.

  7. 2. Add remaining ingredients and mix well. Bring to boil for 1 minute maximum to prevent the sauce from becoming too thick.

  8. Mashed sweet potatoes

  9. 1. In a large pot of salted boiling water, cook sweet potatoes and potatoes until tender. Drain.

  10. 2. Return potatoes to pot and add olive oil, Dijon mustard, salt and pepper and reduce in a puree using a pestle or an electric mixer. Set aside.

  11. To assemble

  12. 1. Cut roast in thin slices and serve with sauce.

  13. 2. Pour remaining sage oil on mashed sweet potatoes and serve as an accompaniment.