Garlic-Butter Basted Turkey

Garlic-Butter Basted Turkey

with Veggie-Loaded Pasta Salad

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Summer pasta salad doesn't have to be boring! We've made ours with crisp celery, bright broccoli, sweet yellow pepper, and a creamy dressing. Topped with sliced garlic butter basted turkey scallopini!


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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Breast Portions

340 g



20 g


50 g


190 g

Yellow Bell Pepper

113 g

Celery, chopped

227 g

Broccoli, florets

20 g


3 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp

White Wine Vinegar


1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

2 tbsp


43102 tsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories738 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate78 g
Sugar5 g
Dietary Fiber6 g
Protein55 g
Cholesterol129 mg
Sodium424 mg
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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The technique used in Step 4 is called basting! This is great for keeping lean proteins like turkey moist.

Wash and dry all produce.* In a large pot, add 10 1/2 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, core, then cut peppers into 1/2-inch cubes. Cut any large broccoli florets into bite-size pieces. Peel, then chop shallots into 1/4 inch pieces. Roughly chop the parsley. Lay garlic cloves on a cutting board. Place a knife on top, then press down firmly to smash each.


Add the fusilli to the large pot with the boiling water. Reduce the heat to medium. Cook (uncovered), stirring occasionally, until the noodles are tender, 11-12 min. Meanwhile, pat the turkey dry with paper towels, then season with salt and pepper.


Heat a large non-stick pan over medium-high heat. Add 1 tbsp oil, then the broccoli. Cook, stirring occasionally, until tender-crisp, 5-6 min. Remove the pan from the heat and transfer the broccoli to a plate. Meanwhile, when the fusilli is tender, drain and rinse under cold running water. Set aside.


Heat same pan over medium heat. Add 1 tbsp oil, then smashed garlic and 2 tbsp butter. Stir together, until butter melts, 1 min. Add turkey. Using a spoon, collect melted butter and continuously spoon sauce over turkey. Cook, basting turkey, until lightly golden and cooked through, 5-6 min per side. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**)


In a large bowl, whisk together the mayo, vinegar, mustard and 1/2 tsp sugar. Add the fusilli, peppers, shallots, celery and half the parsley to the large bowl with the dressing. Toss together. Season with salt and pepper.


Divide the fusilli pasta salad between plates. Top with the broccoli and turkey. Sprinkle over the remaining parsley.