Cajun Blackened Turkey and Roasted Potatoes

Cajun Blackened Turkey and Roasted Potatoes

with Shallots, Aspargus and DIY Ranch Dressing

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Tender turkey, roasted potatoes, fresh asparagus, and a creamy DIY ranch dressing come together in this ultimate weeknight dinner!


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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

300 g

Yellow Potato

1 tbsp

Cajun Seasoning


1.5 tsp

Garlic Salt

2 tbsp


(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

50 g


3 tbsp

Sour Cream


1 tbsp

White Wine Vinegar


7 g


227 g


Not included in your delivery

3 tbsp


1 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate39 g
Sugar9 g
Dietary Fiber6 g
Protein48 g
Cholesterol120 mg
Sodium1630 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Toss potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper. Roast in middle of oven, until golden-brown, 25-28 min.


While potatoes roast, stir together Cajun seasoning, remaining garlic salt and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl. Season with pepper. Pat turkey dry with paper towels. On a cutting board, place and cover each turkey with plastic wrap. Using a rolling pin, or heavy-bottomed pan, pound each turkey until 1/2-inch thick. Sprinkle over Cajun mixture.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the turkey. Pan-fry, until 'blackened' or dark golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Repeat with another 1/2 tbsp oil and remaining turkey. When done, remove pan from heat. Roast turkey in top of oven, until cooked through, 5-7 min.


While turkey cooks, peel, then thinly slice shallots. Trim and discard the bottom 1-inch from asparagus. Thinly slice chives. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then asparagus and shallots. Cook, stirring occasionally, until asparagus is tender-crisp, 3-4 min. (TIP: Don't overcrowd the pan! Cook in batches for 4 ppl.) Season with salt and pepper.


While veggies cook, mix together sour cream, mayo, chives, vinegar and 1/2 tsp sugar (dbl for 4 ppl) in another small bowl. Season with salt and pepper. Set aside.


Toss together half the ranch and veggies in a large bowl. Divide turkey, veggies and potatoes between plates. Drizzle over remaining ranch dressing.