1. Preheat the oven to 200°C and dice the potato and carrot into small cubes.
2. Season the turkey with olive oil, salt, black pepper, and thyme; then place it on a baking tray.
3. Boil the diced potato and carrot in lightly salted water for about 10 minutes until tender, then drain and mash with a drizzle of olive oil and extra seasoning if desired.
4. Roast the turkey in the oven for approximately 15 minutes until cooked through and lightly golden.
5. In a small saucepan, simmer the blueberries with a pinch of thyme and salt for 5 minutes until they soften and release their juices, then lightly mash to form a sauce.
6. Plate the turkey on a bed of the warm vegetable mash and drizzle the blueberry reduction over the top.
7. Serve immediately as a wholesome lunch.

Summary

This dish combines tender roasted turkey with a nutritious carrot-potato mash and a unique blueberry reduction, offering a balanced and flavorful meal for adults.

Storing Options

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in an oven or microwave to preserve texture and flavor.

Potential Allergens and Side Effects

Contains turkey and thyme; individuals with allergies to these or related ingredients should substitute appropriately. Enjoy in moderation as part of a balanced diet.