Christmas, Food, Recipes Blogged by: Anastasia @AGreekAble 20 Nov 2020

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

Over the weekend, I headed to Highpoint Shopping Centre to pick up some ingredients for my Christmas lunch! They have so many great shops that make gathering ingredients a breeze as they’re all located near next to each other.

Woolworths is a great option for Turkey breasts, with an easy to cook and ready to eat version within 20 minutes! I selected salad ingredients from Marketplace Fresh as they have so many options including fresh cranberries, and these mini tomatoes which made decorating the salad easy! Then finished off at Gourmet Deli House to pick up some tasty cheeses and fresh dips to enjoy for dessert.

So, if you’re like me and need some last-minute inspiration for Christmas lunch check out my easy recipes and head down to Highpoint!


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

Vodka Cranberry Sauce 
  • 300g Fresh or Frozen Cranberries 
  • 1tbsp Vodka 
  • 75g Fruit Sugar 
Note: you can buy the pre-made sauce if preferred, just add 1 tbsp of vodka.

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

Roast Veggies 
  • 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!

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