Brown Sugar and BBQ Glazed Turkey Breast
with Corn and Bell Pepper Hash
Turkey is not just for holidays, but great for BBQ season as well! Dinner tonight features BBQ Glazed turkey, corn and golden roasted potatoes. A slather of sweet BBQ sauce and a dollop of sour cream brings this whole dish together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
1 tbsp
Brown Sugar
¼ cup
BBQ Sauce
(Contains Sulphites, Mustard)
1 tbsp
BBQ Seasoning
(Contains Mustard)
200 g
Green Bell Pepper
113 g
Corn Kernels
230 g
Russet Potato
7 g
Chives
56 g
Onion, chopped
1 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
6 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast potatoes and start turkey). Start prepping when the oven comes up to temperature! In Step 2, use this heat guide to determine what spice level you prefer (dbl each measurement for 4 ppl): 1 tsp mild, 2 tsp medium and all the BBQ seasoning for spicy!
Wash and dry all produce.* Cut potatoes into 1/2-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Arrange in a single layer. Season with salt and pepper. Roast in bottom of oven, until golden-brown, 20-22 min.
Meanwhile, pat turkey dry with paper towels. In a medium bowl, combine turkey, 1 tbsp oil (dbl for 4 ppl) and BBQ seasoning (NOTE: Reference Heat Guide in Start Strong). Season with salt. Toss to coat. Transfer to a foil-lined baking sheet. Roast in middle of oven, until almost cooked through, 10-12 min. (NOTE: We will finish cooking turkey in Step 5.)
Meanwhile, core, then cut pepper into 1/2-inch pieces. Thinly slice chives. Heat a large non-stick pan over medium-high heat. When the pan is hot, add corn, peppers, onion and 1/2 tbsp oil (dbl for 4 ppl). Cook, stirring occasionally, until corn is golden-brown, 5-6 min.
Meanwhile, heat a small pot over medium heat. When the pot is hot, add BBQ sauce, mustard, brown sugar and 1/3 cup water (dbl for 4 ppl). Cook, stirring often, until brown sugar dissolves, 1-2 min.
When turkey is almost cooked through and potatoes are done, turn the oven broiler to high. Brush half the glaze over turkey. Broil in middle of oven, until cooked through and beginning to brown, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
To corn mixture, add roast potatoes and chives. Stir to combine. Slice turkey. Divide hash and turkey between plates. Dollop sour cream over hash. Serve remaining BBQ glaze on the side, for dipping.
