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  • 850 g Tegel Boneless Turkey Roast
  • 6 baby orange-fleshed kumara, peeled
  • 3 parsnips, peeled and halved
  • 3 carrots, peeled and halved
  • 8-10 kaffir lime leaves (optional)
  • 2 red capsicums, cut into thirds and deseeded
  • 3 courgettes, trimmed and halved
  • ½ bottle Wattie's Bit on the Side Sweet Chilli Sauce
  • ¼ cup oil


1. Defrost the Tegel boneless Turkey Roast in the refrigerator as directed on the packet.

2. Place the turkey roast on a baking-paper lined tray and place in a 180°C oven for 30 minutes.

3. Toss the kumara, parsnips and carrots with half the Wattie's Bit on the Side Sweet Chilli Sauce and the oil. Scatter the kaffir lime leaves around the turkey and then arrange the vegetables on top. Return to the oven for a further 30 minutes.

4. Toss the red peppers and courgettes with the remaining chilli sauce and oil and scatter around the vegetables. Return to the oven for a further 30-40 minutes until the turkey is cooked and the vegetables lovely and crispy. Glaze the turkey with the Sweet Chilli Sauce when removed from the oven.

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Serve the turkey sliced with the vegetables hot or warm.

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