Premium Feast Sage Buttered Turkey Roast
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Premium Feast Sage Buttered Turkey Roast

Premium Feast Sage Buttered Turkey Roast

with Apple and Roasted Squash Salad

Break out your stretchy pants and gather round for a feast fit for royalty. Succulent turkey roast is slathered in sage butter and a creamy DIY honey-mustard sauce. Don't forget to brace your taste buds for the equally tasty sides; a hearty roasted apple and squash salad and delectable sweet potato mash.


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

Preparation Time50 minutes
Cooking Time10 minutes


serving amount

680 g

Turkey Breast Roast

2 unit(s)

Sweet Potato

170 g

Butternut Squash, cubes

113 g

Arugula and Spinach Mix

1 unit(s)

Gala Apple

7 g


113 mL


(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

2 unit(s)

Chicken Broth Concentrate

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)


½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)


Nutrition Values

Calories940 kcal
Fat53 g
Saturated Fat18 g
Carbohydrate72 g
Sugar32 g
Dietary Fiber9 g
Protein72 g
Cholesterol280 mg
Sodium1840 mg
Trans Fat0.4 g
Potassium2100 mg
Calcium300 mg
Iron6.5 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Potato Masher
Large Non-Stick Pan
Large Bowl


  • Core, then cut apple into 1/2-inch pieces.
  • Add apples, squash and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the top of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
  • Meanwhile, strip the sage leaves from the stems and roughly chop.
  • Melt 2 tbsp (4 tbsp) butter in a small, microwaveable bowl or in a small pot over low heat. Add half the sage to the butter, then season with salt and pepper. Stir to combine.
  • Pat turkey dry with paper towels, then arrange on an unlined baking sheet.
  • Drizzle with 1 tbsp (2 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.
  • Carefully remove turkey from the oven. Spoon or brush sage butter over top of turkey. Return to the middle of the oven until turkey is cooked through, 18-20 min.**

  • Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
  • Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to 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 sweet potatoes to the same pot, off heat.
  • Mash half the cream, remaining sage and 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.
  • Meanwhile, heat a large non-stick pan over medium heat.
  • When hot, add broth concentrate, cooking wine, Dijon, remaining cream and remaining honey. Season with salt and pepper. Cook, until sauce thickens slightly, 1-2 min.
  • Remove from heat.
  • Add vinegar, half the honey and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add arugula-spinach mix, apples and squash. Gently toss to combine
  • Thinly slice turkey.
  • Divide turkey, sweet potatoes and salad between plates.
  • Spoon creamy honey-mustard sauce over turkey.
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