Mustard-Fig Roasted Turkey
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Mustard-Fig Roasted Turkey

Mustard-Fig Roasted Turkey

with Stone Fruit, Potato-Brussels Sprout Mash and Broccolini

Mustard-fig-glazed turkey breast is roasted to perfection and served with tender broccolini and a Brussels spout-studded mash. But, it's the fresh stone fruit salsa that truly makes this dinner a summery feast!

Family Friendly
Larger Meal

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

Preparation Time45 minutes
Cooking Time


serving amount

680 g

Turkey Breast Roast

2 tbsp

Fig Spread

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 unit


1 unit


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

340 g


7 g


460 g

Russet Potato

170 g

Brussels Sprouts

Not included in your delivery

2.83 tsp


½ cup


(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories980 kcal
Fat30 g
Saturated Fat14 g
Carbohydrate87 g
Sugar21 g
Dietary Fiber12 g
Protein96 g
Cholesterol250 mg
Sodium640 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.


Baking Sheet
Paper Towel
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Large Pot
Medium Bowl
Potato Masher
Measuring Cups


Roast turkey

Before starting, preheat the oven to 425°F. Wash and dry all produce. Pat turkey dry with paper towels, then arrange on an unlined baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil. Season all over with 1 tsp (2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.Roast turkey in the middle of the oven until golden-brown, 20-25 min. Meanwhile, stir together half the fig spread and mustard in a small bowl. Set aside.


Meanwhile, thinly slice Brussels sprouts.Thinly slice chives. Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.Peel, then cut potatoes into 1-inch pieces.

Cook potatoes and sprouts

Meanwhile, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then Brussels sprouts and 1 tbsp (2 tbsp) water. Cook, stirring occasionally, until tender and slightly crisp, 6-7 min. Season with salt and pepper, then transfer to a plate.

Glaze turkey and cook broccolini

Meanwhile, carefully remove turkey from the oven. Spoon or brush fig-mustard glaze over top of turkey.Return to the middle of the oven until turkey is cooked through, 18-20 min.**Meanwhile, add broccolini, 1 tbsp (2 tbsp) water, 1 tbsp (2 tbsp) oil to another unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, flipping halfway through, until golden-brown, 8-10 min. (TIP: Broccolini can burn quickly, so keep an eye on it!)

Make fruit salsa

Meanwhile, halve plum, then remove pit. Halve nectarine, then remove pit. Heat the same pan (from step 3) over medium-high heat. When hot, add fruit, cut-side down, to the pan. Cover and cook, until golden-brown on bottom and warmed though, 3-4 min. Remove fruit from the pan. Let cool slightly, then cut into 1/4-inch pieces.Add plums, nectarines, half the chives, 1 tsp (2 tsp) oil,1/2 tbsp (1 tbsp) vinegar and remaining fig spread to a medium bowl. Season with salt and pepper, then toss to combine. Set aside.

Finish and serve

Drain and return potatoes to the same pot, off heat. Mash 3 tbsp (6 tbsp) butter and 1/2 cup (1 cup) milk into potatoes until creamy. Season with salt and pepper, to taste.Stir Brussels sprouts and remaining chives into mashed potatoes.Carve turkey.Divide turkey, mash and broccolini between plates.Spoon stone fruit salsa over the turkey.

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