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.
Festive Turkey Roast with Gravy & Cranberry Relish
We're bringing you succulent, free-range British turkey from the award-winning Capestone Farm – for this extra special, low-effort roast dinner. The best part? You'll roast everything in one pan! Think crispy sprouts, fluffy potatoes, sweet parsnips and carrots. Drizzle with herby, homemade gravy. And dollop our ready-made cranberry relish on top!
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 carrot
- 1 handful of fresh thyme
- 1 parsnip
- 1 tbsp cornflour
- 300g free-range turkey breast portion
- 2 large potatoes
- 6 brussels sprouts
- 1 handful of fresh rosemary
- 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)
- 2 garlic clove
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
Nutritional Information
Calories: 625
Protein: 46g
Carbs: 83g
Fat: 12g
Ingredients
- 6 brussels sprouts
- 2 large potatoes
- 45g cranberry relish (use half) (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 1 chicken stock cube (use half) (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)
- 2 carrot
- 1 handful of fresh rosemary (use half)
- 1 handful of fresh thyme (use half)
- 1 tbsp cornflour (use half)
- 1 parsnip (use half)
- 2 garlic clove
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 150 free-range turkey breast portion
Nutritional Information
Calories: 889
Protein: 52g
Carbs: 138g
Fat: 13g
Festive Turkey Roast with Gravy & Cranberry Relish
We're bringing you succulent, free-range British turkey from the award-winning Capestone Farm – for this extra special, low-effort roast dinner. The best part? You'll roast everything in one pan! Think crispy sprouts, fluffy potatoes, sweet parsnips and carrots. Drizzle with herby, homemade gravy. And dollop our ready-made cranberry relish on top!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Dissolve half the cornflour in a jug with 50ml cold water (25ml for 1 person) then add the stock cube, vinegar and top up with 150ml hot water (75ml for 1 person).
- Cut the potatoes into 3cm chunks (peel optional). Quarter the carrots and parsnip lengthways (peel optional). Finely chop or crush the garlic. Strip the thyme and rosemary leaves from their stalks and finely chop. Set aside a pinch of both herbs for the gravy.
- Place the turkey, prepped veg and herbs on a lined baking tray. Toss with 1/2 tbsp oil, the remaining cornflour, a pinch of sea salt and black pepper. Roast for 40 mins, until the veg is soft and the turkey is cooked through. Halve the sprouts and add to the baking tray for the last 15 mins of cooking.
- Check your turkey is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Leave to rest, before slicing into each breast into 4 pieces.
- Meanwhile, make the gravy; heat a medium saucepan with 1/2 tbsp oil on medium-high heat. Add the remaining herbs to the pan and cook for 1 min. Add the stock mixture, bring to a boil, then simmer for 2-3 mins, until thickened.
- Serve the turkey with roasted veg and gravy. Garnish with a spoonful of cranberry relish.
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