Turkey and Potatoes for Four
Turkey (meat) and potatoes is something I frequently cook. It's simple and versatile. Often, I cook it in one pot, oven brazing with stock. It's a simple dish that relies on few ingredients. Altering the spices continually changes the entire character of a simple dish! David Hajoglou, Create Cooking Challenge: Easy Peasy entrant, Rocky Mountain PBS viewer
Recipe Ingredients
- - 2 (~2.5 lbs) turkey thighs (skin on/bone in)
- - 4 baking (starchy) potatoes
- - 2-3 cloves of garlic
- - 1 teaspoon dry garlic (1/3 c fresh if possible)
- - 1 pound broccoli
- - 2 tablespoons unsalted butter
- - Salt & pepper
Recipe Instructions
- Peel and slice the potatoes into one-inch rounds. Soak in water for minimum 20 min, preferably an hour. You are going to use the extracted starch later to thicken the glaze.
- Preheat the oven to 350F.
- Season the turkey thighs with salt and pepper. Roast on baking sheet or oven safe skillet until internal temp reaches 165F (usually 60-75 minutes).
- Chop broccoli into florets. Steam the broccoli at any time, for 7 min. (Optionally, you can add the broccoli to the steaming potatoes with 7 minutes remaining.)
- Add the potatoes to the steamer and lightly salt them. Steam the potatoes for 25 minutes or until a knife can press into the center without resistance. Remove from the heat and let them sit until the turkey is out of the oven. (Ideally, plan to steam the potatoes about 25 minutes before the turkey is done.)
- Chop up the garlic and prep the dill.
- After the potato soaking water has rested for at least 10 minutes, carefully decant the water from the potatoes. Collect the potato starch (should be about 1/2 tablespoon of starch).
- Remove the turkey, wrap in foil, and set aside.
- Take pan drippings and, if you're going to use the turkey fat in the sauce, reserve about 1 tablespoon of the fat. Otherwise, you can use 1 tablespoon of butter.
- Heat a skillet over medium heat and add the fat or butter. Sauté the garlic for 30 seconds to 1 minute. Add the dill and the turkey drippings and bring back to a boil.
- Add the potato starch and cook down until thick enough to stick to the potatoes.
- Place the potatoes in a bowl and toss with the pan sauce.
- Carve the turkey off the bone. Plate turkey with potatoes and broccoli. You can add a bit of butter to the broccoli or let the guests add it at the table.