Apricot-Glazed Turkey Roast
with Roasted Potatoes and Nectarine Chutney
Tonight's star-studded feast comes complete with an apricot-glazed roast turkey, crispy roasted potatoes, juicy nectarine chutney and crispy sugar snap peas!
The quantities provided above are averages only.
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
460 g
Russet Potato
2 tbsp
Apricot Spread
1 tbsp
Dijon Mustard
(Contains Mustard)
2 unit
Green Onion
6 tbsp
Sour Cream
(Contains Milk)
227 g
Sugar Snap Peas
2 unit
Nectarine
50 g
Shallot
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 unit
Garlic, cloves
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. 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.Stir together apricot spread and half the Dijon in a small bowl. Set aside.Roast turkey in the middle of the oven until golden-brown, 20-25 min.
Cut potatoes into 1-inch pieces. Thinly slice green onions. Cut nectarine into four pieces, avoiding the pit. Cut each section into 1/4-inch pieces.Trim snap peas.Peel, then finely dice shallot. Peel, then mince or grate garlic.
Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
Meanwhile, heat a small pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) sugar, nectarine pieces, vinegar and shallots.Cook, stirring often, until nectarines cook down and mixture thickens, 5-6 min. Season with salt and pepper, to taste. Carefully remove turkey from the oven. Spoon or brush apricot-Dijon glaze over top of turkey. Return to the middle of the oven until turkey is cooked through, 18-20 min.**
When the turkey is almost done, heat a large non-stick pan over medium-high heat. When hot, add snap peas and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter and garlic. Cook, stirring often, until butter melts and snap peas are tender-crisp, 1-2 min. Season with salt and pepper, to taste.
Stir together, sour cream, green onions and remaining Dijon in another small bowl. Season with salt and pepper. Carve turkey.Divide, turkey, potatoes and snap peas between plates. Dollop sour cream mixture over potatoes. Spoon nectarine chutney over turkey.
