Monday, October 8, 2012

Honey Mustard Turkey with Roasted Potatoes 
 This recipe originally called for Chicken thighs, but all I had 2 lovely large thighs in the freezer from a tom turkey I grew last summer.  Since harvesting our honey I was looking for some good savory recipes to use it in and ran across the chicken version online.  I tweaked it a little....

   1/2 cup brown mustard
   1/3 cup honey
    2 T olive oil
   a couple fresh sprigs of rosemary
    6 or so nice potatoes, scrubbed and cut into large pieces

Mix the mustard, honey and oil. Place thighs skin side up in cast iron pan, coat tops with mixture, arrange potatoes around the meat and stick rosemary between and on top meat.. Put into preheated oven 400deg. on roast setting if possible, cover with foil for 1 hr, removed foil, brush the drippings all over meat and potatoes, continue cooking for 30 to 45 more minutes until brown on top and juices flow when pierced.  Drizzle the sauce in the pan on the meat and potatoes when serving.  I also recommend buttermilk/lard biscuits with butter and honey.  Delicious!

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