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Harvest Turkey Sheet Pan

Harvest Turkey Sheet Pan

with Kale and Gravy

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Harvest sheet pan dinner for the win! Roasted squash, tender and crisp kale, caramelized onions, all topped with savoury gravy!


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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

340 g

Butternut Squash, cubes

113 g

Red Onion

1 unit

Chicken Broth Concentrate

2 tbsp

All-Purpose Flour


7 g


113 g

Kale, chopped

6 g


Not included in your delivery

2 tbsp

Unsalted Butter*


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories550 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate37 g
Sugar13 g
Dietary Fiber5 g
Protein47 g
Cholesterol125 mg
Sodium690 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.
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Cut onion into 1/2-inch slices. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Peel, then mince or grate garlic. Pat turkey dry with paper towels, then sprinkle over half the thyme. Season with salt and pepper.


Toss squash, onions, kale and remaining thyme with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Arrange evenly in a single layer. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 22-24 min. (NOTE: In Step 4, stir veggies again before adding turkey.)


While veggies roast, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, until golden-brown, 2-3 min per side.


Remove the pan from heat. Transfer turkey to the baking sheet with veggies. Roast in middle of oven, until turkey is cooked through, 10-12 min.**


While turkey roasts, heat the same pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 1 min. Sprinkle over flour. Cook, stirring often, until lightly golden-brown, 1-2 min. Add 1 1/4 cup water (dbl for 4 ppl), then broth concentrate. Cook, stirring often, until gravy slightly thickens, 2-3 min. Season with salt and pepper.


Divide turkey and veggies between plates. Spoon over gravy.