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Cheat’s roast turkey with cornbread sauce

Name: Cheat’s roast turkey with cornbread sauce
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 1.5kg boned turkey breast, rolled, tied; 200g unsalted butter; 8 thyme sprigs; 3 garlic cloves, chopped; 1L (4 cups) milk; 2 red onions, thickly sliced; 1/4 cup (60ml) apple cider vinegar; 1/4 cup (60g) brown sugar; 3 corn cobs, husks removed, blanched; 2 eggs, lightly beaten; 1/4 cup (60ml) sunfower oil; 1 cup (250ml) buttermilk; 400g can creamed corn; 1 onion, finely chopped; 1 jalapeno, finely chopped; 1 1/2 cups (180g) grated cheddar; 1 cup (170g) polenta; 1/2 cup (75g) plain flour, sifted; 2 tsp baking powder; 1/2 tsp bicarbonate of soda

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Ingredients (21)

1/4 cup (60ml) olive oil
1.5kg boned turkey breast, rolled, tied
200g unsalted butter
8 thyme sprigs
3 garlic cloves, chopped
1L (4 cups) milk
2 red onions, thickly sliced
1/4 cup (60ml) apple cider vinegar
1/4 cup (60g) brown sugar
3 corn cobs, husks removed, blanched

Cornbread sauce

2 eggs, lightly beaten
1/4 cup (60ml) sunfower oil
1 cup (250ml) buttermilk
400g can creamed corn
1 onion, finely chopped
1 jalapeno, finely chopped
1 1/2 cups (180g) grated cheddar
1 cup (170g) polenta
1/2 cup (75g) plain flour, sifted
2 tsp baking powder
1/2 tsp bicarbonate of soda

Method

1.

For cornbread, preheat oven to 180°C. Grease a 20cm square cake pan. Beat egg, oil and buttermilk until combined. Slowly stir through remaining ingredients. Spoon into pan and bake for 45-55 minutes until a skewer comes out clean. Cool. Crumble half the loaf. Reduce oven to 160°C.
2.

Heat 2 tbs oil in a casserole over medium heat. Cook turkey, skin-side down, for 5-6 minutes until golden. Turn and add 150g butter, 4 thyme sprigs and garlic to pan. Roast, basting every 15 minutes, for 45 minutes or until cooked through. Rest, loosely covered with foil, for 10 minutes.
3.

Meanwhile, place milk and remaining thyme in a pan over medium heat. Bring to a simmer, then set aside for 20 minutes to infuse. Strain. Return pan to medium heat. Stir in crumbled bread and cook, stirring, for 4 minutes or until thickened. Whiz in a food processor with remaining 50g butter until smooth. Season, then strain.
4.

Heat remaining 1 tbs oil in a pan over medium heat. Cook onion for 3-4 minutes each side until golden. Add vinegar and sugar. Cook for 2 minutes or until tender.
5.

Preheat a chargrill pan over high heat. Cook corn, turning, for 6 minutes or until blistered and tender. Slice corn off cob.
6.

Slice turkey and serve with cornbread sauce, charred corn and onion.