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.
Creamy Christmas Turkey with Tarragon, Mash & Roasted Veg
This succulent, free-range turkey is from the award-winning Capestone Farm. Our chefs have taken it to new levels of deliciousness – with a creamy mushroom, tarragon and mustard sauce. Serve with fluffy clouds of potato mash and a rainbow of roasted winter veg. For extra vitamins, of course!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp buckwheat flour (use half)
- 1 onion
- 12 brussels sprouts
- 500g free-range turkey breast portion
- 3 carrot
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 240g chestnut mushrooms
- 1 handful of fresh tarragon
- 4 large potatoes
Nutritional Information
Calories: 576
Protein: 38g
Carbs: 55g
Fat: 22g
Creamy Christmas Turkey with Tarragon, Mash & Roasted Veg
This succulent, free-range turkey is from the award-winning Capestone Farm. Our chefs have taken it to new levels of deliciousness – with a creamy mushroom, tarragon and mustard sauce. Serve with fluffy clouds of potato mash and a rainbow of roasted winter veg. For extra vitamins, of course!
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Bring a saucepan filled with salted hot water to a boil. Roughly dice the potatoes into 1cm cubes (peel optional), then add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with 1 tbsp olive oil, a pinch of sea salt and black pepper. Set aside and cover to keep warm.
- Meanwhile, halve the sprouts. Cut the carrots into 1cm thick discs (peel optional). Place both onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden.
- Dice the turkey into bite-sized pieces. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the turkey and cook for 6-8 mins, until golden and almost cooked through. Transfer to a plate and set aside. On a clean board, finely dice the onion. Thinly slice the mushrooms. Pick the tarragon from the stalks and finely chop.
- Reheat the frying pan with 1 tbsp oil. Add the onion, mushrooms and 1 tbsp tarragon. Cook for 5 mins, until softening. Stir in half the buckwheat flour, cook for 30 seconds, then add the cream, mustard and 250ml hot water. Crumble in the stock cube and stir. Return the turkey to the pan. Simmer for 8-10 mins, until the sauce thickens and the turkey is cooked through.
- Check your turkey is cooked by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary. Season the turkey with sea salt and black pepper.
- Serve the turkey on plates with the mash and roasted veg. Sprinkle over a pinch of tarragon (to taste).
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