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.
Ingredients
680 g
Turkey Breast Roast
400 g
Yellow Potato
2 unit
Chicken Broth Concentrate
4 tbsp
Cranberry Spread
2 tbsp
Apricot Spread
7 g
Thyme
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
Chives
28 g
Almonds, sliced
(Contains Almonds)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.**
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.
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.
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.
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.**
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.
