Roasted Turkey & Brussels Sprouts with Mashed Potatoes & Sage Gravy

Roasted Turkey & Brussels Sprouts

with Mashed Potatoes & Sage Gravy

Group Created with Sketch. 45 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving

To celebrate one of our favorite holidays, we’re cooking up a classic Thanksgiving dinner­—featuring a beautiful roasted turkey breast. Prepared in the same pan, the juicy turkey and crunchy Brussels sprouts make a delicious and elegant centerpiece. We’re serving them with creamy mashed potatoes and rich gravy, infused with fresh sage for a velvety, warming finish. It's the perfect meal to enjoy with loved ones this time of year.

Get Cooking
fresh
ingredients
Roasted Turkey & Brussels Sprouts with Mashed Potatoes & Sage Gravy
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the stem ends of the Brussels sprouts; cut into bite-sized pieces. Peel and large dice the onion. Quarter and deseed the lemon. Large dice the potatoes. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

Prepare the vegetables & turkey:
2 Prepare the vegetables & turkey:

Place the Brussels sprouts and onion in a large, oven-safe pan (or baking dish). Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange around the sides of the pan to create a space in the center for the turkey. Leaving any netting on, pat the turkey dry with paper towels; generously season with salt and pepper on all sides, rubbing the seasonings into the meat. Place skin side up in the center of the pan of seasoned vegetables.

Roast the vegetables & turkey:
3 Roast the vegetables & turkey:

Place the pan of prepared vegetables and turkey in the oven. Roast 38 to 42 minutes, or until the vegetables are browned and the turkey is browned and cooked through. (An instant-read thermometer should register 165°F.) Transfer the roasted turkey to a cutting board; loosely tent with aluminum foil and let rest for at least 10 minutes. Leaving any drippings and browned bits (or fond) in the pan, transfer the roasted vegetables to a serving dish and top with the juice of 2 lemon wedges; loosely cover with aluminum foil and set aside in a warm place.

Cook & mash the potatoes:
4 Cook & mash the potatoes:

Once the vegetables and turkey have roasted for about 20 minutes, add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the crème fraîche and half the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Make the gravy:
5 Make the gravy:

Heat the pan of reserved fond on medium until hot. (If you used a baking dish, transfer the drippings and fond to a stovetop pan.) Add the demi-glace, sage, remaining butter, the juice of the remaining lemon wedges and ¼ cup of water. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until well combined and slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Carefully cut off and discard any netting from the rested turkey; slice the turkey crosswise into ¼-inch-thick pieces. Transfer to the serving dish of roasted vegetables. Top the sliced turkey and mashed potatoes with a few spoonfuls of the gravy. Serve with any remaining gravy on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the stem ends of the Brussels sprouts; cut into bite-sized pieces. Peel and large dice the onion. Quarter and deseed the lemon. Large dice the potatoes. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

2 Prepare the vegetables & turkey:

Place the Brussels sprouts and onion in a large, oven-safe pan (or baking dish). Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange around the sides of the pan to create a space in the center for the turkey. Leaving any netting on, pat the turkey dry with paper towels; generously season with salt and pepper on all sides, rubbing the seasonings into the meat. Place skin side up in the center of the pan of seasoned vegetables.

Roast the vegetables & turkey:
3 Roast the vegetables & turkey:

Place the pan of prepared vegetables and turkey in the oven. Roast 38 to 42 minutes, or until the vegetables are browned and the turkey is browned and cooked through. (An instant-read thermometer should register 165°F.) Transfer the roasted turkey to a cutting board; loosely tent with aluminum foil and let rest for at least 10 minutes. Leaving any drippings and browned bits (or fond) in the pan, transfer the roasted vegetables to a serving dish and top with the juice of 2 lemon wedges; loosely cover with aluminum foil and set aside in a warm place.

4 Cook & mash the potatoes:

Once the vegetables and turkey have roasted for about 20 minutes, add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the crème fraîche and half the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook & mash the potatoes:
Make the gravy:
5 Make the gravy:

Heat the pan of reserved fond on medium until hot. (If you used a baking dish, transfer the drippings and fond to a stovetop pan.) Add the demi-glace, sage, remaining butter, the juice of the remaining lemon wedges and ¼ cup of water. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until well combined and slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

6 Serve your dish:

Carefully cut off and discard any netting from the rested turkey; slice the turkey crosswise into ¼-inch-thick pieces. Transfer to the serving dish of roasted vegetables. Top the sliced turkey and mashed potatoes with a few spoonfuls of the gravy. Serve with any remaining gravy on the side. Enjoy!

Serve your dish: