Place artichokes in a saucepan of water with 2 Tbsp (30 mL) lemon juice. Bring to boil, lower heat and simmer for 10-20 minutes until just tender.
Make marinade by mixing all remaining ingredients, except 2 Tbsp (30 mL) lemon juice and 1/4 cup tarragon (60 mL), in a bowl. Place turkey pieces in large resealable bag. Fill with marinade and mix well. Marinate overnight or at least 2 hours.
Preheat oven to 425ºF (220ºC). Arrange turkey pieces in large roasting pan with rest of ingredients plus remaining 2 Tbsp (30 mL) lemon juice. Season with salt and pepper. Roast for 40 minutes. Cover and roast for additional 40 minutes or until an instant-read thermometer inserted into thickest part of meat reads (165ºF) 74ºC. Sprinkle with remaining tarragon.
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