Roast Turkey Knuckles

Name: Roast Turkey Knuckles
Ingredients: 6 tbsp canola oil; 4 - 10.5 oz turkey knuckles; 1 lb carrots, peeled and sliced; 1 2/3 lb potatoes, peeled and chopped; 1/2 lb cherry tomatoes; 1 1/2 lb Savoy cabbage, cut into small wedges; 10 sprigs fresh thyme, a little set aside for garnish, remaining leaves stripped from stems

7 ingredients

2 steps

Ingredients

6 tbsp canola oil
4 - 10.5 oz turkey knuckles
1 lb carrots, peeled and sliced
1 2/3 lb potatoes, peeled and chopped
1/2 lb cherry tomatoes
1 1/2 lb Savoy cabbage, cut into small wedges
10 sprigs fresh thyme, a little set aside for garnish, remaining leaves stripped from stems

Directions

1

Preheat oven to 325°F. Coat a roasting pan with 2 tbsp oil. Season turkey and place in pan. Roast for 1 hour 15 mins. Mix carrots and potatoes, season with salt and drizzle with 1 tbsp oil. Add to turkey and roast for another 30 mins. Mix tomatoes and cabbage, season with salt and drizzle with 1 tbsp oil. Add to turkey and roast for 15 mins, or until juices run clear.
2

To serve, mix thyme with 2 tbsp oil. Arrange turkey and vegetables on serving plates, drizzle with thyme oil and garnish with thyme sprigs.