Serving size

1 person 2 people 4 people

Ingredients

25g honey

(100% Honey)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
1 tbsp cornflour
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
2 shallot
4 large potatoes
1 handful of fresh thyme
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
45g cranberry relish

(Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
12 brussels sprouts
4 carrot
4 British turkey breasts

Allergens

Contains: Eggs, Milk, Soya

Nutritional Information

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Ready in 20 High protein New Low sat fat Adaptable

Christmas Turkey Dinner with Gravy, Mini Roasties, Caramelised shallot, Carrots & Sprouts

Prep time: 0 mins

Total time: 0 mins

Cuisine: British

Food group: Poultry

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Peel the potatoes then roughly chop into 3cm chunks. Add to the lined baking tray and toss with a large pinch of salt and 1 tbsp olive oil. Bake in the oven for 15-20 mins, until softened
Roughly chop the carrots and brussel sprouts into 2cm pieces. Trim and peel the shallot then halve lengthways. Grate the cheese. Pick the leaves from the thyme
Dissolve the cornflour, chicken stock and tamari in the measuring jug with 250ml cold water

Roughly chop the carrots and brussel sprouts into 2cm pieces. Trim and peel the shallot then halve lengthways. Grate the cheese
Dissolve the cornflour, chicken stock and tamari in the measuring jug with 250ml cold water
Add the carrots and shallot (cut side down) to a corner of the lined baking tray. Drizzle over the honey. 1 tsp oil then season with salt and pepper
Roast in the oven for 10 mins

Heat the medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the turkey and cook for 4 mins per side. Season with salt and pepper.
Transfer to one half of the carrot baking tray. Add the brussels sprouts to the remaining corner. Sprinkle the cheese over the carrots.
Toss half the thyme through the potatoes
Roast everything together for a further 11-15 mins, until the potatoes are golden, the turkey is cooked through and the veg is tender

Reheat the turkey pan over a medium heat. Once hot, add the chicken stock mix. Bring to a boil then simmer for 2-3mins, until thick and glossy
Remove from the heat, then stir in the cheese and remaining thyme (leave out for the kids). Season to taste
Serve the turkey alongside the potatoes and veg. Spoon over the gravy and serve with the cranberry sauce