The Turkey Box

This meal feeds two people and in your box you will find:

1x Turkey Ballotine
Roast Potatoes
Sprouts à la Française
Apricot & Mustard Chantenay Carrots
Roast Miso Parsnips
Shallot and Thyme Jus

Why not add a bottle of our favourite wine to your order to enjoy with your meal:

Aubert & Mathieu’s Palooza Rouge – 750ml 12.5% abv – Turkey pairs beautifully with red-fruited wines, so try Aubert & Mathieu’s Palooza rouge, with notes of juicy red cherry and redcurrant

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full dietary information please click here.

Turkey Ballotine – 851kcal – 425kcal per serving
Roast Potatoes – 280kcal per 250g serving
Sprouts à la Française (400g) – 306kcal per 200g serving
Apricot & Mustard Chantenay Carrots (500g) – 181kcal per 250g serving
Roast Miso Parsnips (300g) – 147kcal per 161g serving
Shallot and Thyme Jus (300g) – 146kcal per 150g serving

Total Cooking time: 1hr – For best results oven cook.

You will need a few baking trays/tins for cooking, along with your best serving dishes.

1. Pre-heat your oven to fan 200°C / electric 220°C / gas mark 7.
2. Remove the roast potatoes from its packaging and decant into a baking dish with 2 tablespoons of vegetable oil. For best results lay the potatoes flat side down to get crispy, place in the pre-heated oven and set a timer for 20 minutes.
3. While the potatoes cook, remove packaging from the following items:

• Turkey Ballotine – Remove all its packaging and place onto a baking tray with baking paper underneath.
• Apricot & Mustard Chantenay Carrots – remove from the package & place them onto a baking tray lined with baking parchment.
• Roasted Miso Parsnips – remove from its packaging and decant into a baking dish with 2 tablespoons of vegetable oil. For best results lay flat side of the potato down to get crispy.
• Sprouts à la Française – remove the sleeve and pierce film several times.
• Shallot & Thyme Jus – remove the packaging and place in either a saucepan or microwavable container.

4. Once the timer goes off, place the turkey ballotine and parsnips into the oven. Carefully flip the potatoes and set a timer for 20 minutes.
5. Once 20 minutes has passed add the carrots to the oven, turn the parsnips and ballotine and set timer for a further 20 minutes. Once the timer has gone off, remove all the items from the oven.
6. Place shallot & thyme jus in the microwave on full power for 2-3mins (900w). Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Alternatively, warm on a low heat in a saucepan, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve.
7. Place sprouts in the microwave on full power for 2-3mins (900w). Allow to stand for 1 minute and stir well before serving.
8. Plate up all the vegetables. For the turkey, depending on how/where you’re going to serve it, either use your sharpest knife to slice even, thick slices to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there.

Chef’s Tip – When cooking the roast potatoes, we have added 40 mins to 1 hour, once you are happy with the colour of your potatoes please remove from the oven.