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Honey-Lemon Turkey
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Honey-Lemon Turkey

Honey-Lemon Turkey

with Thyme Roasted Carrots

You'll want to keep this honey-lemon pan sauce in your collection – it's so simple but packs in flavour and fragrance! The roasted carrots add a touch of sweetness to the dish and crispy shallots sprinkled over the cream cheese mashed potatoes takes this baby home!

Tags:
Quick Prep
Family Friendly
Allergens:
Wheat
Milk
Soy
Gluten

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Montreal Steak Spice

7 g

Thyme

1 unit

Chicken Broth Concentrate

1 tbsp

Honey

1 unit

Lemon

340 g

Carrot

460 g

Russet Potato

28 g

Crispy Shallots

(Contains Soy, Gluten)

2 tbsp

Cream Cheese

(Contains Milk)

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

¼ tsp

Pepper*

½ tsp

Salt*

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Nutrition Values

Calories970 kcal
Fat51 g
Saturated Fat23 g
Carbohydrate86 g
Sugar13 g
Dietary Fiber11 g
Protein51 g
Cholesterol170 mg
Sodium1350 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.

Utensils

Paper Towel
Measuring Spoons
Baking Sheet
Parchment Paper
Large Pot
Measuring Cups
Large Non-Stick Pan

Instructions

Prep
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Strip 1 1/2 tsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Peel, then slice carrot into 1/4-inch rounds. Juice half the lemon (whole lemon for 4 ppl). Peel, then cut potatoes into 1/2-inch pieces.

Roast carrots
2

Add carrots, thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until fork tender, 16-18 min.

Cook potatoes
3

While carrots roast, combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) and cream cheese into potatoes until creamy. Season with salt and pepper.

Cook turkey
4

While potatoes cook, heat a large non-stick pan over medium-high heat. While pan heats, pat turkey dry with paper towels. Season with salt and Montreal Steak Spice. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Remove pan from heat. Transfer turkey to a baking sheet. Bake in the top of the oven until cooked through, 6-8 min. Carefully wipe pan clean.

Make honey-lemon sauce
5

While turkey cooks, heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then sprinkle flour over top. Cook, whisking constantly, until golden, 1-2 min. Slowly whisk in 3/4 cup water (dbl for 4 ppl), broth concentrate, lemon juice and honey. Season with salt and pepper. Cook, whisking often, until sauce thickens slightly, 3-4 min. Add 1 tbsp butter (dbl for 4 ppl), then swirl to melt.

Finish and serve
6

Thinly slice turkey. Divide turkey, carrots and mashed potatoes between plates. Spoon honey-lemon sauce over turkey. Sprinkle with crispy shallots.

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