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Turkey in Garlic Parsley Butter

Turkey in Garlic Parsley Butter

with tender broccoli and mashed potato
0.0(0)
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Calories
: 
604 kcal
Protein
: 
52g protein
Difficulty
: 
Medium
Allergens:
  • Sulphites
Serving amount

320 grams

Irish Turkey Breast

600 grams

Potatoes

1 unit(s)

Broccoli

1 unit(s)

Garlic

5 grams

Parsley

½ sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Beef Stock

1 unit(s)

Shallot

Not included in your delivery

½ tbsp

Flour

2 tbsp

Butter

to taste

Water

to taste

Oil

to taste

Salt

to taste

Butter

to taste

Milk (Optional)

to taste

Pepper

Energy (kJ)2526 kJ
Energy (kcal)604 kcal
Fat14.2 g
of which saturates9.1 g
Carbohydrate68.4 g
of which sugars6.6 g
Dietary Fiber11.7 g
Protein52 g
Salt1.2 g
Potassium1312.5 mg
Calcium76.3 mg
Iron1.1 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid

Cooking steps

Make the Mash
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Pop into a pot. Cover with water and season with salt. Bring to the boil and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Get Prepped
2
  • Meanwhile, halve, peel and chop the shallot into small pieces.
  • Roughly chop the parsley (stalks and all).
  • Peel and grate the garlic (or use a garlic press).
  • Season the turkey  with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
Roast the Veg
3
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Add the broccoli to a lined baking tray, drizzle with oil, season with salt and pepper then toss to coat.
  • Spread out in a single layer and roast on the middle shelf of the oven until tender, 10-15 mins.
Cook the Turkey
4
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
  • Remove once cooked then return the pan to medium-high heat with a drizzle of oil. 
Simmer the Sauce
5
  • Add the shallot to the pan and cook until softened, 4-5 mins. Add the garlic and cook for 30 secs.
  • Add half a vinegar sachet (per 2P) and allow to evaporate. Add 1 tsp flour (per 2P) and mix well.
  • Stir in 100ml water (per 2P) and the stock.
  • Bring to the boil, lower the heat and simmer for 1-2 mins.
  • Stir through parsley and 2 tbsp butter (per 2P). Simmer until thickened, 2-3 mins. Season to taste with salt and pepper.
Finish and Serve
6
  • Divide the creamy mashed potato between plates.
  • Serve the roast broccoli alongside.
  • Slice the turkey and plate next to the veg.
  • Finish with the garlic parsley butter sauce.
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