Roast Turkey Pieces with Potatoes
- Lactose free
- Easy recipes
Ingredients
- 4 tsp (20 mL) chopped fresh rosemary
- 1 tbsp (15 mL) fennel seeds
- 1-1/2 tsp (7 mL) salt
- 1 tsp (5 mL) black pepper
- 1/4 tsp (1 mL) grated lemon rind
- 3 cloves garlic, pressed or minced
- 1/4 cup (60 mL) extra-virgin olive oil
- 3 lbs (1.5 kg) turkey thighs, wing drumettes, bone-in breasts and/or drumsticks
- 2 lbs (1 kg) potatoes, peeled and quartered
- 2 onions, quartered
- 1 cup (250 mL) turkey or chicken stock (optional)
Preparation
In large bowl, mix together rosemary, fennel seeds, 1 tsp/5 mL of the salt, half of the pepper, lemon rind, garlic and half of the oil; add turkey pieces and toss to coat. Transfer, skin side up, to centre of roasting pan.
To bowl, add remaining oil, salt and pepper, and potatoes and onions; toss to coat. Scatter around turkey pieces.
Roast in 325F/160C convection oven or 350/180C conventional oven, turning potatoes and onions occasionally, until browned and meat thermometer inserted into thickest part of turkey registers 185F/85C, about 1-1/2 hours. Transfer to serving dish.
If desired, make pan jus by deglazing pan: Pour in stock; cook over medium heat, scraping up brown bits stuck to pan, until liquid is reduced by half. Season to taste.
Makes 4 servings.
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