Anastasia from @AGreekAble's Classic Roast Turkey with Vodka Cranberry Sauce

CLASSIC ROAST TURKEY WITH VODKA CRANBERRY SAUCE

• Oven Roasted Turkey Breast from Woolworths
• Fresh Cranberries and Herbs to decorate.

• 300g Fresh or Frozen Cranberries 
• 1tbsp Vodka 
• 75g Fruit Sugar 

• Fresh Zucchini
• Cucumber
• Mixed Tomatoes
• Mini Tomatoes
• Oranges
• Goats Cheese
• Olive Oil + Lemon Dressing (or any dressing you love!)

• 500g - 1kg Potatoes 
• 1 Brown Onion 

Instructions: Turkey & Roast Veggies 
Preheat your oven to 180 degrees. 

Roughly chop your potatoes and onion, drizzle with olive oil and salt. Add in any herbs here that you like - I recommend rosemary or thyme. Lay flat on a baking tray lined with a sheet of baking paper.

Roast potatoes and brown onion sliced as per your preference in oven for 20 minutes (set a timer!). 

After the first 20 minutes are done, pop the turkey on top and cook for 20 more minutes. 

While your veggies are in the oven, you'll have time to make the salad wreath and vodka cranberry sauce. 

To make the Vodka Cranberry Sauce
Combine all ingredients for the sauce on medium heat and bring to a simmer and let cook for 10 minutes. 

Assemble the Wreath Salad 
Using a mandolin, slice the zucchini in a vertical motion to create long strips. Then cook for 5 minutes. While cooking, repeat the same with cucumber (the cucumber doesn’t need to be cooked!).

Place a bowl in the middle of a medium sized plate and place some greens around the edge. Add the lemon and olive oil dressing to the bowl in the middle.

Roll up the cucumber and cut in half and place all around the plate. Repeat the same with zucchini, once cooled.

Cut up oranges and mini tomatoes into little slices and scatter around the cucumber and zucchini. Sprinkle goats’ cheese over the wreath platter and serve!