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Cal Smart Hot Honey Turkey

Cal Smart Hot Honey Turkey

with BBQ-Spiced Roasted Potatoes

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Hot honey is a unique combo of sweet and heat that can be drizzled on all your favourite foods. In this dish it's perfect over panko-crusted turkey and smoky potatoes.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:SpicyCalorie Smart (650kcal or less)

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

460 g

Russet Potato

¼ cup

Panko Breadcrumbs


200 g


1 tbsp


1 tbsp

Hot Sauce

3 tbsp

Sour Cream


1 tbsp

BBQ Seasoning


Not included in your delivery

½ tbsp

Unsalted Butter*


5.5 tbsp


0.06 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate62 g
Sugar6 g
Dietary Fiber5 g
Protein49 g
Cholesterol105 mg
Sodium750 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Paper Towel
Large Non-Stick Pan
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 1/2-inch pieces. Add potatoes, 1 tsp BBQ Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown and tender, 24-26 min.


Meanwhile, add 1/2 tbsp butter (dbl for 4 ppl) to a small microwave-safe bowl. Microwave until melted, 30 sec. Add panko, remaining BBQ Seasoning and 1 tsp oil (dbl for 4 ppl). Stir to combine.


Pat turkey dry with paper towels. Season all over with salt and pepper. Evenly spread sour cream over tops of turkey, then sprinkle with panko mixture, gently pressing down to adhere.


Transfer turkey to another parchment-lined baking sheet. Roast in the bottom of the oven until turkey is cooked through, 16-18 min.**


Meanwhile, cut zucchini in half lengthwise, then into 1/2-inch half-moons. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 3-4 min.


Stir together honey and half the hot sauce (use all for 4 ppl) in another small bowl. Thinly slice turkey. Divide turkey, potatoes and zucchini between plates. Drizzle hot honey sauce over top.