Dive into our cookbook, a celebration of the versatility of our convenient roasted carved turkey breast. Designed to inspire your cooking, this collection features a range of recipes perfect for creating delicious midweek meals, quick and easy dinners, and even decadent culinary dishes. Each recipe showcases the rich flavours and quality of our roasted carved turkey beast. Whether you're short on time or looking to indulge, our cookbook o ers the perfect guide to transforming everyday ingredients into extraordinary meals.
1. ASIAN NOODLE SALAD
2. QUESADILLA
3. SHREDDED TURKEY & VEGETABLE SOUP
4. MINI TURKEY FRITTATAS
5. BAO BUNS
6. TURKEY, CRANBERRY & FETA SALAD
7. YORKSHIRE BURRITO
8. FRESH RICE PAPER ROLLS
9. TURKEY RAMEN
10. PLOUGHMANS LUNCH
11. EASY TURKEY AND PESTO PASTA
12. TURKEY BRIE & CRANBERRY TOASTIE
13. BURRITO BOWL
14. CRANBERRY WENSLEYDALE & TURKEY SALAD ROLL
INGREDIENTS
1 pack Mt Barker Turkey
8 oz rice noodles
1 red Capsicum
1 yellow capsicum
1 spring onion sliced
1/2 red onion, thinly sliced
1/4 cup fresh coriander, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1-2 chilli thinly sliced
1/4 cup roasted peanuts, chopped (optional)
FOR THE DRESSING
1/4 cup soy sauce
3 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
1-2 teaspoons Sriracha or other hot sauce (optional, to taste)
METHOD
1. Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
2. In a bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, rice vinegar, sesame oil, garlic, ginger, and Sriracha (if using) until the sugar is dissolved and the dressing is well combined.
3. Combine the cooked rice noodles, Turkey, red & yellow capsicum, red onion, and spring onion. Pour some of the dressing over the noodles and toss well to ensure everything is evenly coated. Add the chopped coriander, mint, and basil to the noodles and gently toss together.
4. Divide noodles mix into each bowl and serve. Garnished with extra fresh herbs, dressing and peanuts if desired.
Enjoy your vibrant and flavourful Thai Turkey Noodle Salad!
QUESADILLA QUESADILLA QUESADILLA
INGREDIENTS
1 pack Mt Barker Roast Turkey, shredded or chopped
4 large flour tortillas
1 cup grated cheese (cheddar, mozzarella or a mix)
1 small red chilli, finely chopped (adjust to taste)
2 spring onions, sliced
1 tablespoon fresh coriander, chopped
1 tablespoon olive oil or butter
Salt & pepper, to taste
TO SERVE (OPTIONAL)
Sour cream
Salsa
1 bay leaf
Guacamole
Salt and pepper to taste
Lime wedgessh
METHOD
1. In a bowl, mix the shredded Turkey, grated cheese, chopped chilli, spring onions, and coriander. Season with a little salt and pepper.
2. Lay two tortillas flat and spread the filling evenly over them and place tortilla on top.
3. Heat a large non-stick frying pan over medium heat. Add a small amount of oil or butter. Place the tortilla in the pan and cook for 2–3 minutes on each side, pressing down lightly, until golden and the cheese is melted.
4. Remove from the pan, let it sit for a minute, then slice into wedges. Serve with your favourite dips and a squeeze of lime.
1 pack Mt Barker Roast Turkey, shredded or chopped
1–2 tbsp oil or butter
1/2 medium onion, diced
1/2 leek, sliced
1 cup kale, shredded
1-2 garlic cloves, minced
1 carrot, diced
1 Swede, diced
1 celery sticks, diced
1 large potato, diced
1-2 sprig of thyme
1 bay leaf
1.5 litres chicken stock (or use stock cubes)
Salt and pepper to taste
Optional: squeeze of lemon or splash of cream to finish
METHOD
1. Heat oil or butter in a large pot over medium heat. Add the onion, garlic, carrots, leeks, turnip or swede and celery. Cook for 5–7 minutes until softened but not browned.
2. Stir in the potatoes, thyme, and bay leaf. Cook for 2–3 minutes.
3. Add the stock, bring to the boil, then reduce to a gentle simmer. Cook for about 15–20 minutes until the vegetables are tender.
4. Stir in Mt barker roast turkey and kale. Simmer for another 5–10 minutes until everything is hot and flavours have melded
5. Remove the thyme & bay leaf. Taste and season with salt, pepper, and a squeeze of lemon or a dash of cream for richness, if desired.
Enjoy with a crusty loaf of bread!
MINI TURKEY FRITTATAS MINI TURKEY FRITTATAS MINI TURKEY FRITTATAS
INGREDIENTS
1 pack Mt Barker Roast Turkey, shredded or chopped
6 large eggs
1 small head of broccoli, cut into small florets
150g boiled potatoes diced
100g Brie, diced
2 tbsp cream
3-4 pinches of fresh thyme
1 tbsp olive oil or butter
Salt and cracked black pepper, to taste
METHOD
1. Heat oil or butter in a large pot over medium heat. Add the onion, garlic, carrots, leeks, turnip or swede and celery. Cook for 5–7 minutes until softened but not browned.
2. Stir in the potatoes, thyme, and bay leaf. Cook for 2–3 minutes.
3. Add the stock, bring to the boil, then reduce to a gentle simmer. Cook for about 15–20 minutes until the vegetables are tender.
4. Stir in Mt barker roast turkey and kale. Simmer for another 5–10 minutes until everything is hot and flavours have melded
5. Remove the thyme & bay leaf. Taste and season with salt, pepper, and a squeeze of lemon or a dash of cream for richness, if desired.
Enjoy with a crusty loaf of bread!
BAO BUNS BAO BUNS BAO BUNS
INGREDIENTS
1 pack Mt Barker Roast Turkey, shredded or chopped
1/2 bottle Korean BBQ sauce
8-10 bao buns
1 large ripe avocado, thinly sliced
Fresh coriander, for garnish
1 red onion
1/2 carrot, grated
1/2 cup apple cider vinegar
1/2 cup water
2 tablespoon sugar
1 teaspoon salt
PICKLED RED ONIONS
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
2 tablespoon sugar
1 teaspoon salt
METHOD
1. Prepare the Pickled Red Onions: In a small jar, combine apple cider vinegar, water, sugar, and salt. Place on lid and shake until the sugar and salt are dissolved.
2. Place the sliced red onions in the liquid and allow to sit for at least 1 hour ( you can make a bigger batch as these will keep easily in your fridge for weeks ).
3. Prepare the Bao Buns: Steam the bao buns according to package instructions.
ASSEMBLE BAO BUNS
1. Open each bao bun and drizzle some Korean BBQ sauce over both sides.
2. Add mt barkers roasted carved turkey a few slices of avocado and some drained pickled red onions and grated carrot to each bun.
3. Top with fresh coriander leaves and serve.
Serve the Korean chicken bao buns immediately while they are warm and enjoy!
These bao buns are perfect for a light meal or as a delicious appetizer. The combination of spicy, tangy, and creamy flavours will be a hit!
2. In a bowl, whisk together the flour, eggs, milk, and a pinch of salt until smooth. Let it rest for 10–15 minutes if you have time.
3. Take two large non-stick baking trays (or metal pie dishes), add a splash of vegetable oil to each, and place in the oven to get very hot (about 5 minutes).
4. Carefully pour half the batter into each tray and bake for 20–25 minutes until golden, pu ed, and crisp around the edges. Don’t open the oven door early!
5. Once done, remove and let them cool slightly. They’ll flatten as they cool — perfect for wrapping.
REHEAT THE FILLING
Gently warm the turkey, stu ng, and vegetables in the oven or microwave. Heat the gravy in a saucepan or microwave until piping hot.
ASSEMBLE WRAP
1. Lay a cooled Yorkshire pudding wrap on a board or plate.
2. Spread a spoonful of cranberry sauce down the centre.
3. Pile on the warm turkey, stu ng, and roast veggies.
4. Drizzle with a little gravy, keeping some for dipping.
5. Fold the sides of the wrap over the filling and roll it up tightly like a burrito. You can wrap it in baking paper or foil to help hold it together.
FRESH RICE PAPER ROLLS FRESH RICE PAPER ROLLS FRESH RICE PAPER ROLLS
INGREDIENTS
1 pack Mt Barker Turkey
1 carrot, julienned
1 cucumber, julienned
1 Red Capsicum julienned
1 Yellow Capsicum julienned
Fresh mint leaves
Fresh Coriander leaves
8-10 rice paper wrappers
Vermicelli noodles, cooked according to package instructions
FOR THE DIPPING SAUCE
1/4 cup fish sauce
1/4 cup water
1/4 cup white sugar
1/2 lime freshly squeezed
1 clove garlic finely crushed
1/2 red chilli thinly sliced
2 teaspoon rice wine vinegar
1 teaspoon sesame oil
METHOD
1. Julienne the carrot, cucumber, capsicums and cook the vermicelli noodles according to the package instructions if using.
2. In a small bowl, combine all the dipping sauce ingredients and mix till sugar has dissolved.
3. Fill a large bowl with lukewarm water. Dip one rice paper wrapper into the warm water for about 5-10 seconds until it softens but is still slightly firm (it will continue to soften as you work). Lay the softened wrapper flat on a clean, damp kitchen towel or a plate.
4. In the centre of the rice paper wrapper, layer a small amount of carved Turkey, julienned carrot, cucumber, capsicum, fresh mint leaves, coriander leaves, and a small portion of vermicelli noodles. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly from the bottom to the top, like a burrito.
Enjoy your fresh and healthy Turkey and Veggie Rice Paper Rolls!
TURKEY RAMEN TURKEY RAMEN TURKEY RAMEN
INGREDIENTS
1 pack Mt Barker Roast Turkey
1-2 tbsp vegetable oil
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce
1-2 tbsp miso paste
750ml chicken stock
2 packs ramen noodles (instant or fresh)
2 soft-boiled eggs
1 spring onion, finely sliced
1 Kale, chopped
1/2 cup shiitake mushrooms, sliced
Fresh chilli slices (optional, for heat)
Nori sheets or sesame seeds (for garnish, optional)
METHOD
1. Heat oil in a saucepan over medium heat. Add garlic and ginger, cook for 1–2 minutes until fragrant. Add mushrooms, for 3-5 minutes until slightly tender.
2. Add soy sauce and stir in, Add chicken stock and bring to a simmer on a medium heat.
3. Cook according to packet instructions, and set aside.
4. Remove from heat and stir in the miso and sesame oil (high heat diminishes the miso’s flavour and nutritional benefits).
5. Add in the kale. Let it warm through and wilt, about 2 minutes.
6. Divide noodles and Mt Barker Roast Carved Turkey into bowls, pour over Ramen stock. Top each with a halved soft-boiled egg, spring onion, and optional garnishes like chilli, sesame seeds, or nori, and serve.
The great thing about this recipe is that you can add any of your favourite veggies, so go ahead load them up.
1. Assemble the Sandwich: Spread butter on one side of each bread slice. On the unbuttered side, spread a layer of cranberry sauce, followed by a generous amount of carved turkey and topped with a layer of brie, finally place bread butter side up.
2.Heat a skillet or pan over a medium heat, add olive oil.
3. Toast the Sandwich: Place the sandwich on the skillet, buttered side down. Cook for 2-3 minutes or until the bread is golden brown and crispy. Flip the sandwich carefully and cook the other side for another 2-3 minutes until the cheese is melted and the bread is toasted.
4. Remove the sandwich from the skillet, then slice in half. Serve hot and enjoy!
If you like it hot, add some fresh chilli to give it a bit of a kick.
BURRITO BOWL BURRITO BOWL BURRITO BOWL
INGREDIENTS
1 pack Mt Barker Turkey
200/ 300g cooked rice
1 can Mexican mixed beans
1 can corn
1 Jar salsa
1 tub sour cream
1/2 diced red capsicum
1/2 diced yellow capsicum
1/2 finely diced red onion
2 avocados halved and sliced
1-2 thinly sliced chilli
1 coz lettuce chopped
1 bag corn chips
Chopped coriander
METHOD
1. In a bowl, place the chopped lettuce and diced red onion.
2. Arrange the Mt Barker Carved Turkey, rice, mixed beans, corn, capsicum, corn chips and avocado on top of the lettuce and onion.
3. Top with salsa, sour cream, chopped coriander and sliced chilli.
Enjoy your healthy delicious and customizable Chicken Burrito Bowl!
But if you’re feeling naughty! top with some grated cheddar or some Monterey jack cheese.
ROLL TURKEY & CHEESE SALAD ROLL TURKEY & CHEESE SALAD ROLL
TURKEY & CHEESE
SALAD
INGREDIENTS
1/2 pack Mt Barker Turkey
1 baguette
100g Wensleydale with cranberries, sliced. (any crumbly cheese will work)
4-5 cherry tomatoes, sliced
A handful of fresh rocket leaves
A few slices of red onion
1 tbsp butter
2 tbsp Mayonnaise
2 tbsp Relish or Chutney (your favourite)
Salt and pepper, to taste
METHOD
1. Slice the baguette in half lengthwise. You can lightly toast the inside of the baguette for extra crunch if you like.
2. Spread butter and a generous layer of relish or chutney on both halves of the baguette.
3. Evenly place the cheese on bottom half of the baguette.
4. Place mt barker carved roast turkey on top.
5. Add red onion, tomato, and rocket.
6. Lightly drizzle mayonnaise over the top and season with a bit of salt and pepper.
7. Place the top half of the baguette over the filling, press down gently to hold everything together, and slice the baguette into portions if desired.
