Before starting, preheat the oven to 425°F. Wash and dry all produce. Add wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, pat turkey dry with paper towels, then arrange on an unlined baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil. Season all over with half the garlic salt, 1/2 tsp (1 tsp) salt and 1/4 tsp (1/2 tsp) pepper.Roast turkey in the middle of the oven until golden-brown, 35-40 min. When turkey is done, transfer to a plate to rest for 5-10 min.

Meanwhile, halve, then peel onion. Cut half the onion into 1-inch pieces (use one whole onion for 4 ppl). Halve Brussels sprouts (if larger, quarter them) and remove any blemished outer layers.Add Brussels sprouts, remaining garlic salt and 1 tbsp (2 tbsp) oil to another unlined baking sheet. Season with pepper, then toss to combine. Roast in the bottom of the oven, flipping once halfway through cooking, until tender, 20-22 min.When Brussels sprouts are flipped, add chopped onions to the baking sheet and continue to roast until tender, 10-11 min.

Meanwhile, cut apple into 1/4-inch pieces. Cut remaining onion into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan to melt. Add apples and remaining onions. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper. Once rice is tender, stir apple mixture into rice.

Heat the same pan (from step 4) over medium. Add 2 tbsp (4 tbsp) butter, then swirl the pan to melt. Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant, 1-2 min. Add Dijon, 1/4 cup (1/2 cup) water and broth concentrate. Whisk to combine. Cook, stirring often, until slightly thickened, 2-3 min. Add cream. Cook, stirring often, until slightly thickened, 2-3 min. Season with salt and pepper, to taste.

While turkey rests, finely chop parsley, then stir half into rice. Slice turkey.Add any resting juices from turkey to sauce, then stir to combine. Divide rice, Brussels sprouts and turkey between plates. Pour creamy Dijon sauce over top. Sprinkle over remaining parsley.