4 large boneless, skin-on fresh turkey thighs, about 3 lbs.
1 lb Brussels sprouts, trimmed & cut in half
1 large sweet potato, cut into 1-inch cubes
2 large carrots, peeled & cut into 1-inch pieces
3 medium sized shallots, stemmed, peeled & quartered
1 can of chickpeas, drained & rinsed
2 sprigs fresh rosemary
4 sprigs fresh thyme
Heat oven to 425 degrees F.
In a small bowl, whisk olive oil, lemon & orange zest and juice with the Dijon mustard, minced garlic and salt and pepper to taste.
In large bowl, pour dressing over sliced lemon, turkey thighs, Brussels sprouts, sweet potato, carrots, shallots, chickpeas and herbs. Gently toss to combine.
Arrange mixture in an even layer on rimmed baking sheet with the turkey, skin-side up. Season with more salt and pepper.
Roast 40 to 45 minutes until the turkey is cooked through, (temping 165 degrees with a digital thermometer) and vegetables are fork tender. Turn the oven broiler on for the last 8-10 minutes of cooking just to crisp everything up and make the turkey skin nice and golden brown.
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