Roast Turkey Knuckles
- 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
- Preheat oven to 325u0b0F. 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.
- To serve, mix thyme with 2 tbsp oil. Arrange turkey and vegetables on serving plates, drizzle with thyme oil and garnish with thyme sprigs.
canola oil, turkey knuckles, carrots, potatoes, cherry tomatoes, savoy cabbage, thyme
Taken from recipes-plus.com/api/v2.0/recipes/17660 (may not work)