The turkey and the potatoes are slathered/tossed with the same ingredients.
Those are:
Generous amounts of diced garlic
Fresh rosemary (dried if you don’t have a bush in your backyard)
Fresh thyme (ditto on the thyme)
Salt and fresh ground pepper to taste
Olive oil
For the turkey I make a sort of paste with the herbs and garlic chopped up then the salt and pepper in a little bowl that I cover with olive oil and slather all over the turkey. This was about a 1 lb piece of meat. You can of course get larger or smaller pieces of meat and you can use a turkey breast as well, if you prefer.
For the potatoes I cubed them all up using both sweet potatoes and red potatoes. Then I tossed them with the almost the same ingredients that I put on the turkey. I skipped the thyme and just used rosemary.
Cooking time varies depending on size of meat. 350 degrees is appropriate.
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#1 by donna - August 3rd, 2009 at 16:01
Looks like a delicious dinner!!
#2 by Wandering Coyote - August 3rd, 2009 at 16:42
Yummy! Looks wonderful, but it does make me quite hot looking at it. I’m suffering through a heat wave right now where I live, and it’s turning me off heavy foods!
#3 by monicajane - August 3rd, 2009 at 17:43
yes, I made this in the winter actually…not recently. I probably wouldn’t make it right now either…I didn’t think of that!
#4 by Tina - August 3rd, 2009 at 17:54
I love love love turkey and only have it once a year. Well, the roasted sort anyway. This looks tremendous.
#5 by monicajane - August 3rd, 2009 at 18:14
yes! that is what I love about turkey pieces…you can have them any time of year! And I have turkey several times a year thanks to pieces like this.
#6 by Van - August 3rd, 2009 at 21:37
Wow, SWEET looking meal. Nice use of the rosemary as well. How did the potatoes come out? Reason I ask is I did a dish yesterday (that I’ll be posting in the next day) where the potatoes took a lot longer to cook than I had expected.
#7 by monicajane - August 3rd, 2009 at 21:48
not sure what to tell you, Van. It usually just depends on the size of the potatoes or pieces of potatoes…I don’t remember how long I cooked this…I do everything in the moment. I should pay close attention to all sorts of stuff when I cook.
There are things you can’t mess with when it comes to timing—but much more often it’s a variable and I just check every so often to see if things are done.
#8 by Tina - August 4th, 2009 at 09:21
Did you use convection oven cooking? I have that option on our oven – regualr or convection roast or convection bake. The roasting setting gets it done a bit quicker and the potatoes would deal with that well. You make me want to get turkey thighs now. Mmmmmmm
#9 by monicajane - August 4th, 2009 at 09:24
I don’t have a convection oven…but if one has one they’re quite wonderful…cooks things more evenly and faster both.
My sister has a convection oven…I don’t know too much about them in terms of how to time stuff.
#10 by Bob - August 4th, 2009 at 11:40
Looks great, turkey is one of my favorites.