Christmas Roast Turkey Dinner
with balsamic bacon Brussels sprouts and roast potatoes
A specially made festive recipe for you to enjoy this holiday season!
Allergens:
Sulphites
The quantities provided above are averages only.
Total Time50 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
Potatoes
2 unit(s)
Carrot
2 unit(s)
Garlic
1 sachet(s)
Dried Oregano
1 sachet(s)
Dried Thyme
100 grams
Irish Bacon Lardons
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
2 sachet(s)
Honey
1 unit(s)
Irish Turkey Breast
3 sachet(s)
Cranberry Chutney
250 grams
Brussels Sprouts
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Flour
to taste
Butter
to taste
Water
Nutrition Values
Energy (kJ)3435 kJ
Energy (kcal)821 kcal
Fat20.4 g
of which saturates5.9 g
Carbohydrate101.6 g
of which sugars33.9 g
Dietary Fiber0 g
Protein60.6 g
Cholesterol0 mg
Salt3.72 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Peeler
•Pan with Lid
•Colander
Cooking Steps
1
- Preheat oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water.
- Coat the bottom of a deep baking tray with oil. Pop into the oven.
- Peel and chop the potatoes into 4cm chunks.
- Boil potatoes until edges are soft, 7-8 mins.
- Drain in a colander. Sprinkle on 1 tbsp flour (double for 4p) and shake to fluff up. Carefully add to the baking tray. Turn to coat in the oil. Season with salt. Roast on the top shelf until golden, 35-40 mins.
2
- Meanwhile, trim the carrot and halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
- Peel and grate the garlic (or use a garlic press).
- Pop the carrots onto one side of a large (lined) baking tray.
- Drizzle with oil, sprinkle over the thyme, season with salt and pepper then toss to coat.
- Spread out in a single layer. Roast on the middle shelf of the oven until tender, turning halfway, 25-30 mins.
3
- In a bowl, mix together 1 tbsp butter (double for 4p), garlic, oregano, salt and pepper.
- Use the back of a spoon to spread the herby butter over the turkey.
- Lay the turkey onto the other side of the baking tray with the carrots.
- Pop back in the oven and roast until turkey is cooked through, 20-30 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
4
- Meanwhile, trim the Brussels sprouts and halve through the root.
- When the potatoes have 10 mins left to cook, place a pan over medium heat with a drizzle of oil.
- Fry sprouts and bacon until starting to brown, 3-4 mins. Season with salt and pepper.
- Add a splash of water and cover.
- Cook until sprouts are tender, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat.
TIP: If you like, use the waiting time to do some washing up.
5
- Place a pot over high heat with two-thirds of the cranberry chutney and 2 tbsp butter (double for 4p). Bring to the boil.
- Add a splash of water to loosen if required. Season to taste with salt and pepper.
- Once the sprouts and bacon are cooked, remove the pan from the heat. Stir in the balsamic glaze and 1 tbsp of butter (double for 4p) until melted. IMPORTANT: Cook lardons thoroughly.
- When the carrots are cooked, drizzle over the honey and toss to coat.
6
- Share the herby turkey between plates.
- Serve the honeyed carrots, balsamic Brussels sprouts and roast potatoes alongside.
- Add a dollop of the remaining cranberry chutney to each plate.
- Finish by drizzling the cranberry sauce over the turkey.
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