Roast Turkey Knuckles

Name: Roast Turkey Knuckles
Yield: 4 servings
Ingredients: 6 tbsp canola oil; 4 - 10.5 oz turkey knuckles; 1 lb carrots, peeled and sliced; 1 2/3 lb potatoes, peeled and chopped; 1/2 lb cherry tomatoes; 1 1/2 lb Savoy cabbage, cut into small wedges; 10 sprigs fresh thyme, a little set aside for garnish, remaining leaves stripped from stems

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Ingredients

6 tbsp canola oil ⓘ
4 - 10.5 oz turkey knuckles ⓘ
1 lb carrots, peeled and sliced ⓘ
1 2/3 lb potatoes, peeled and chopped ⓘ
1/2 lb cherry tomatoes
1 1/2 lb Savoy cabbage, cut into small wedges ⓘ
10 sprigs fresh thyme, a little set aside for garnish, remaining leaves stripped from stems

Instructions

Preheat oven to 325°F. Coat a roasting pan with 2 tbsp oil. Season turkey and place in pan. Roast for 1 hour 15 mins. Mix carrots and potatoes, season with salt and drizzle with 1 tbsp oil. Add to turkey and roast for another 30 mins. Mix tomatoes and cabbage, season with salt and drizzle with 1 tbsp oil. Add to turkey and roast for 15 mins, or until juices run clear.
To serve, mix thyme with 2 tbsp oil. Arrange turkey and vegetables on serving plates, drizzle with thyme oil and garnish with thyme sprigs.

Nutrition & Diet Analysis (per serving)

459 kcal 23% DV

Protein Fat Carbs

Macronutrients

Protein 5.6g 11% DV

Total Fat 31g 40% DV

Carbs 44.3g 16% DV

Fiber 11.6g 42% DV

Sugar 9.8g 20% DV

Electrolytes

Sodium 138mg 6% DV

Potassium 1269.3mg 27% DV

Vitamins & Minerals

Vitamin A 926.3mcg 100% DV

Vitamin C 54.4mg 60% DV

Calcium 167mg 13% DV

Iron 5.8mg 32% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).