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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Montreal Spice Blend
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Thinly slice turkey. Divide turkey, carrots and mashed potatoes between plates. Spoon honey-lemon sauce over turkey. Sprinkle with crispy shallots.
