Thyme-Roasted Turkey
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Thyme-Roasted Turkey

Thyme-Roasted Turkey

with Chive Mash and Gravy

Tonight's star-studded feast comes complete with a thyme and cranberry-glazed roast turkey, creamy mash, savoury turkey gravy and toasted almond-flecked Brussel sprouts!


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

Preparation Time50 minutes
Cooking Time


serving amount

680 g

Turkey Breast Roast

400 g

Yellow Potato

2 unit

Chicken Broth Concentrate

4 tbsp

Cranberry Spread

2 tbsp

Apricot Spread

7 g


113 g

Onion, chopped

3 unit

Garlic, cloves

4 tbsp

Unsalted Butter

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

227 g

Brussels Sprouts

7 g


28 g

Almonds, sliced

(Contains Almonds)

Not included in your delivery

2 tbsp


½ tsp


½ tsp



Nutrition Values

Calories1360 kcal
Fat57 g
Saturated Fat22 g
Carbohydrate93 g
Sugar37 g
Dietary Fiber12 g
Protein117 g
Cholesterol330 mg
Sodium1160 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
Silicone Brush
Small Bowl
Measuring Spoons
Large Pot
Small pot
Measuring Cups
Large Non-Stick Pan
Potato Masher


Prep and roast turkey

Before starting, preheat the oven to 425°F. Wash and dry all produce. Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop. Peel, then mince or grate garlic. Pat turkey dry with paper towels, then arrange on an unlined baking sheet. Combine garlic, half the thyme, 1 tbsp (2 tbsp) oil, 1/2 tsp (1 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a small bowl.Brush garlic-thyme mixture over tops and sides of turkey. Roast turkey in the middle of the oven until golden-brown and cooked through, 35-45 min.**

Prep and roast Brussels sprouts

Meanwhile, halve Brussels sprouts.Thinly slice chives.Add apricot spread and cranberry spread to another small bowl. Season with salt and pepper, then stir to combine. Set aside. Add Brussels sprouts and 1 tbsp (2 tbsp) oil to another unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven until tender, 20-22 min.

Cook potatoes

Meanwhile, cut potatoes into 1-inch pieces. 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. Drain and return potatoes to the same pot, off heat.

Make caramelized onion gravy

Heat a small pot over medium heat. Add 2 tbsp (4 tbsp) butter and onions to the pot. Cook, stirring often until onions are golden-brown, 8-10 min.Sprinkle flour over onions. Cook, stirring often, until onions are coated, 1-2 min.Add broth concentrates, remaining thyme and 1 cup (2 cups) water. Cook, stirring often, until gravy thickens, 2-3 min. Season with salt and pepper, to taste.

Toast almonds and glaze turkey

Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.When turkey is almost finished roasting, carefully remove from the oven and gently brush 1 tbsp (2 tbsp) apricot-cranberry sauce over turkey. Return turkey to the middle of the oven and continue to roast until glaze is sticky and turkey is cooked through, 4-5 min.**

Finish and serve

Roughly mash 2 tbsp (4 tbsp) butter and sour cream into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Add chives, then season with salt and pepper, to taste.Carve turkey.Divide turkey, potatoes and Brussels sprouts between plates.Spoon gravy over turkey and potatoes. Sprinkle almonds over Brussel sprouts.Serve remaining apricot-cranberry sauce on the side.

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