Classic Thanksgiving Box
Blue ApronPoultry
✓ Available this week · Aug 3 to Aug 9, 2026
☆☆☆☆☆ Be the first to review →🍽 6 servings · 📊 Easy
Nutrition Facts
6 serving(s)
Calories1880
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
5/ 10
MealFan's take
Niche pick
Poultry that 132% heavier than the average poultry meal.
Lightness1/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Poultry lovers✋ Skip if
✕ You're cutting caloriesThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
1880
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary ✓ American
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
⅔ cup All-Purpose Flour
5 tbsp Light Brown Sugar
4 oz Cultured, Salted Butter
1 tbsp Apple Cider Vinegar
4 each Apple
1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
½ cup Almond Flour
2 tbsp Sliced Roasted Almonds
1 each Pie Crust
¼ cup Caramel Shards
2 tsp Honey
2 tbsp Maple Syrup
2 ½ lb Potatoes
1 bunch Chives
½ cup Grated Parmesan Cheese
2 lb Brussels Sprouts
4 tbsp Raw Pepitas
4 oz Cultured, Salted Butter
1 each Lemon
1 bunch Rosemary
¼ cup Grated Romano Cheese
¼ cup Cream
4 oz White Cheddar Cheese
2 tbsp Maple Syrup
1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 oz Garlic & Herb Flavored Butter
2 oz Salted Butter
1 cup Chicken Bone Broth
2 tbsp All-Purpose Flour
2 ½ tbsp Chicken Demi-Glace
1 each Bone-In Turkey Breast
¾ lb Cranberries
2 tbsp Orange Marmalade
¼ cup Candied Ginger
¼ cup Sugar
1 tbsp Sherry Vinegar
How to make it
1
Preheat the oven per kit instructions (typically 400°F). Pat the turkey dry; season generously with salt, pepper, and any included spice blend. Rub with butter or olive oil. Place breast-side up on a rack in a roasting pan. Roast per the kit's time guidelines until a thermometer registers 165°F in the thickest part of the breast. Rest at least 15-20 minutes before carving. Reserve the pan drippings.
2
Place a knife along one side of the breast bone. Cut down along the ribs. Place the breast skin-side up on the board and slice crosswise. Repeat on the other side.
3
Soften the garlic-herb butter. In a small pot, combine the softened butter, flour, and reserved turkey drippings. Cook over medium-high whisking constantly 30 seconds to 1 minute until combined. Add the broth (it may spatter) and demi-glace. Cook whisking constantly 2-3 minutes until thickened. Stir in the vinegar. Taste and season.
4
Rinse and dry the cranberries. Combine the cranberries, granulated sugar, maple syrup, orange marmalade, candied ginger, a pinch of salt, and 3/4 cup water in a small pot. Bring to a boil, reduce to medium-high, and cook stirring occasionally and mashing the cranberries 7-8 minutes until thickened. Taste and season.
5
Preheat the oven to 450°F. Rinse and dry all produce. Trim and halve the Brussels sprouts lengthwise. Pick the rosemary leaves. Finely zest the lemon to get 2 teaspoons; quarter and deseed.
6
Spread the halved Brussels sprouts on a sheet pan. Drizzle with olive oil, season, and toss to coat. Arrange in an even layer. Roast 15-17 minutes until browned and fork-tender. Transfer to a bowl.
7
Heat a thin layer of oil in a nonstick pan over medium-high. When a pepita sizzles immediately, add the pepitas; season. Cook stirring frequently 1-2 minutes until starting to brown (they may pop). Add the rosemary. Cook stirring frequently 1-2 minutes until the rosemary stops sizzling and pepitas are golden. Transfer to a paper towel-lined plate and season immediately.
8
Add the parmesan, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil to the Brussels sprouts; toss. Taste and season. Serve garnished with the fried pepitas and rosemary. Offer the remaining lemon wedges on the side.
9
Bring a large pot of salted water (3/4 full) to a boil. Cut the potatoes into a medium dice. Thinly slice the chives. Grate the cheddar on the large side of a box grater.
10
Add the potatoes to the boiling water. Cook 20-22 minutes until fork-tender. Drain and return to the pot.
11
Heat the butter in a nonstick pan over medium-high until melted. Cook stirring constantly 2-3 minutes until the foam subsides and the butter smells nutty and toasted.
12
Add the brown butter, cream (shake the packet), and grated cheddar to the pot of potatoes; season. Mash to your desired consistency. Taste and season. Serve garnished with the sliced chives and romano.
13
Preheat the oven to 375°F. Rinse and dry the apples, then core and medium dice. In a large pan, heat half the butter over medium until melted. Add the diced apples, honey, vinegar, and 1 tablespoon all-purpose flour. Cook stirring occasionally 8-10 minutes until the apples are coated and slightly softened. Remove from heat. Stir in the caramel shards until melted.
14
Melt the remaining butter in a bowl in the microwave. In a separate large bowl, combine the warming spices, almonds, almond flour, sugar, remaining all-purpose flour, and a pinch of salt. Add the melted butter and maple syrup; stir until large crumbs form.
15
Place the pie crust on a sheet pan (in its tin). Pour the apple filling into the crust. Top evenly with the crumble. Bake, rotating halfway through, 35-45 minutes until the crust and crumble are golden. Let stand 10 minutes before serving.
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Blue Apron
Classic Thanksgiving Box
Classic Thanksgiving Box, served for delivery week of 11/6/23, is a Poultry dish from Blue Apron.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Preheat the oven per kit instructions (typically 400°F). Pat the turkey dry; season generously with salt, pepper, and any included spice blend. Rub with butter or olive oil. Place breast-side up on a rack in a roasting pan. Roast per the kit's time guidelines until a thermometer registers 165°F in the thickest part of the breast. Rest at least 15-20 minutes before carving. Reserve the pan drippings.
- Place a knife along one side of the breast bone. Cut down along the ribs. Place the breast skin-side up on the board and slice crosswise. Repeat on the other side.
- Soften the garlic-herb butter. In a small pot, combine the softened butter, flour, and reserved turkey drippings. Cook over medium-high whisking constantly 30 seconds to 1 minute until combined. Add the broth (it may spatter) and demi-glace. Cook whisking constantly 2-3 minutes until thickened. Stir in the vinegar. Taste and season.
- Rinse and dry the cranberries. Combine the cranberries, granulated sugar, maple syrup, orange marmalade, candied ginger, a pinch of salt, and 3/4 cup water in a small pot. Bring to a boil, reduce to medium-high, and cook stirring occasionally and mashing the cranberries 7-8 minutes until thickened. Taste and season.
- Preheat the oven to 450°F. Rinse and dry all produce. Trim and halve the Brussels sprouts lengthwise. Pick the rosemary leaves. Finely zest the lemon to get 2 teaspoons; quarter and deseed.
- Spread the halved Brussels sprouts on a sheet pan. Drizzle with olive oil, season, and toss to coat. Arrange in an even layer. Roast 15-17 minutes until browned and fork-tender. Transfer to a bowl.
- Heat a thin layer of oil in a nonstick pan over medium-high. When a pepita sizzles immediately, add the pepitas; season. Cook stirring frequently 1-2 minutes until starting to brown (they may pop). Add the rosemary. Cook stirring frequently 1-2 minutes until the rosemary stops sizzling and pepitas are golden. Transfer to a paper towel-lined plate and season immediately.
- Add the parmesan, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil to the Brussels sprouts; toss. Taste and season. Serve garnished with the fried pepitas and rosemary. Offer the remaining lemon wedges on the side.
- Bring a large pot of salted water (3/4 full) to a boil. Cut the potatoes into a medium dice. Thinly slice the chives. Grate the cheddar on the large side of a box grater.
- Add the potatoes to the boiling water. Cook 20-22 minutes until fork-tender. Drain and return to the pot.
- Heat the butter in a nonstick pan over medium-high until melted. Cook stirring constantly 2-3 minutes until the foam subsides and the butter smells nutty and toasted.
- Add the brown butter, cream (shake the packet), and grated cheddar to the pot of potatoes; season. Mash to your desired consistency. Taste and season. Serve garnished with the sliced chives and romano.
- Preheat the oven to 375°F. Rinse and dry the apples, then core and medium dice. In a large pan, heat half the butter over medium until melted. Add the diced apples, honey, vinegar, and 1 tablespoon all-purpose flour. Cook stirring occasionally 8-10 minutes until the apples are coated and slightly softened. Remove from heat. Stir in the caramel shards until melted.
- Melt the remaining butter in a bowl in the microwave. In a separate large bowl, combine the warming spices, almonds, almond flour, sugar, remaining all-purpose flour, and a pinch of salt. Add the melted butter and maple syrup; stir until large crumbs form.
- Place the pie crust on a sheet pan (in its tin). Pour the apple filling into the crust. Top evenly with the crumble. Bake, rotating halfway through, 35-45 minutes until the crust and crumble are golden. Let stand 10 minutes before serving.
Classic Thanksgiving Box is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Classic Thanksgiving Box?
Classic Thanksgiving Box is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Classic Thanksgiving Box american?
Classic Thanksgiving Box is tagged as American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Classic Thanksgiving Box take to prepare?
Classic Thanksgiving Box is made in 15 steps. Estimated active time is about 120 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Classic Thanksgiving Box?
Classic Thanksgiving Box has 1880 calories per serving from Blue Apron.
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