It’s been a while since I’ve been able to plan out a fancy meal for Brett and I, so what started as a chicken thigh dinner on Saturday, quickly evolved into a mini feast, and a great precursor to the upcoming holidays… Until now, the only times I’ve had roasted turkey are at the Thanksgiving dinner table, and the OC Fair. When I browsed the meat aisle at Sprouts earlier, I came across some gorgeous turkey legs, thighs and breasts. I grabbed the legs and thighs an headed home to get creative!
Here are your Ingredients lists: I’ve made two… One for the turkey, and one for the potatoes. It should feed 4 adults easily!
Roasted Turkey Ingredients:
2 turkey legs
2 turkey thighs
1 can Chicken or veggie broth
1 bunch of rosemary
2 ripe lemons
Herbs de Provence
3 large carrots
1 large yellow onion
1 large or 2 medium garlic bulbs
Salt & Pepper
Approx 4 tbs. EVOO
Roasted Potato Ingredients:
5 slices of turkey bacon
16 (approx) fingerling potatoes
1 bunch of asparagus
Garlic (just use remaining garlic from turkey list if making both)
Salt & Pepper
2 tbs Smart Balance Buttery Spread
1 small handful of chopped scallions
1-2 tbs fresh rosemary (again, you can use rosemary from the bunch you purchased for the turkey if doing both)
Great! Now it’s time to get cooking! Preheat the oven to 400, put on that apron, keep a clean kitchen towel handy, and turn on some fun music… I used pandora to alternate between some Italian or French inspired tunes to get the mood going:) Jewelry off? Hair back? (if applicable) Perfect! Here we go!
In The Roasting Pan:
1 large sliced yellow onion
3 large chopped carrots
8-10 whole peeled garlic cloves
3/4 cup of veggie broth or chicken broth
Turkey Meat Prep:
Rinse the meat in water and pat dry with paper towels.
*Wash hands & dry*
Cover meat in EVOO
Add dry seasonings: Herbs de Provence, salt, pepper, and fresh chopped rosemary
Add the meat to the roasting pan
*(I put these Wash Hands reminders in because you get a little messy with the EVOO covered meat. Plus, it’s raw meat…) Don’t worry, It’ll become natural, even if you aren’t used to handling the raw ingredients:)
Slice 1 lemon and layer in-between the meat in the pan. *Tip: Gently pull back the skin on the turkey and add a slice of lemon to help infuse flavor.
Then cut another lemon in half. Squeeze one half over everything and save the other half to add towards the end of cooking. *Tip: cup your free hand under the lemon when you’re squeezing it to keep seeds from getting in.
Set the timer to 50 minutes and start rinsing and cutting the fingerling potatoes in half.
Sauté turkey bacon in a pan with 2 tbs Smart Balance Buttery Spread, some garlic cloves, and basil.
Add the potatoes, sprinkle some ground mustard and cumin, add some minced rosemary (about 1-2 tbs) and cook for 5 minutes to combine all the flavors.
Pour ingredients into an oven safe pan, top with scallions, and add to the oven when the timer reads 15 minutes left.
When the timer goes off, keep the oven going. Open the oven and add 1 bunch of asparagus to the potatoes. While you have things open, baste the turkey meat, and flip the legs over so the other sides can brown also.
Set the timer for 10 more minutes.
At the end, take the dishes out, plate the potatoes on a platter, top with the onions, carrots, and turkey. Squeeze with the remaining half of a lemon, and Voila! A gorgeous meal to share, without the hassle of cooking all day for the same great flavors:) The lemon and rosemary are a great combo with the moist turkey and the veggies.
If you have some additions or revisions please let me know! I love it when people customize recipes and make their own delicious variations!
Lots of Love,