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Apricot-Glazed Turkey Roast
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Apricot-Glazed Turkey Roast

Apricot-Glazed Turkey Roast

with Roasted Potatoes and Nectarine Chutney

Tonight's star-studded feast comes complete with an apricot-glazed roast turkey, crispy roasted potatoes, juicy nectarine chutney and crispy sugar snap peas!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time50 minutes


serving amount

680 g

Turkey Breast Roast

460 g

Russet Potato

2 tbsp

Apricot Spread

1 tbsp

Dijon Mustard

(Contains Mustard)

2 unit

Green Onion

6 tbsp

Sour Cream

(Contains Milk)

227 g

Sugar Snap Peas

2 unit


50 g


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 unit

Garlic, cloves

Not included in your delivery

2 tbsp


¼ tsp


0.06 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories970 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate87 g
Sugar34 g
Dietary Fiber9 g
Protein94 g
Cholesterol195 mg
Sodium620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Measuring Spoons
Parchment Paper
Small pot
Large Non-Stick Pan
Measuring Cups
Small Bowl


Roast turkey

Before starting, preheat the oven to 425°F. Wash and dry all produce. Pat turkey dry with paper towels, then arrange on an unlined baking sheet. Drizzle with 1 tbsp (2 tbsp) oil.Season all over with 1 tsp (2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.Stir together apricot spread and half the Dijon in a small bowl. Set aside.Roast turkey in the middle of the oven until golden-brown, 20-25 min.


Cut potatoes into 1-inch pieces. Thinly slice green onions. Cut nectarine into four pieces, avoiding the pit. Cut each section into 1/4-inch pieces.Trim snap peas.Peel, then finely dice shallot. Peel, then mince or grate garlic.

Roast potatoes

Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

Cook chutney and glaze turkey

Meanwhile, heat a small pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) sugar, nectarine pieces, vinegar and shallots.Cook, stirring often, until nectarines cook down and mixture thickens, 5-6 min. Season with salt and pepper, to taste. Carefully remove turkey from the oven. Spoon or brush apricot-Dijon glaze over top of turkey. Return to the middle of the oven until turkey is cooked through, 18-20 min.**

Cook snap peas

When the turkey is almost done, heat a large non-stick pan over medium-high heat. When hot, add snap peas and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter and garlic. Cook, stirring often, until butter melts and snap peas are tender-crisp, 1-2 min. Season with salt and pepper, to taste.

Finish and serve

Stir together, sour cream, green onions and remaining Dijon in another small bowl. Season with salt and pepper. Carve turkey.Divide, turkey, potatoes and snap peas between plates. Dollop sour cream mixture over potatoes. Spoon nectarine chutney over turkey.

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