Turkey Thigh Roast with Potatoes and Creamy Tarragon Mustard

  • 1kg Ingham Turkey Thigh Roast
  • 1kg Desiree potatoes
  • 2 tablespoons olive oil
  • salad greens, to serve
  • Sauce
  • 2 egg yolks
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 3⁄4 cup extra light olive oil
  • 2 tablespoons tarragon leaves, finely chopped
  • 1⁄4 cup hot water

Cook Ingham Turkey Thigh Roast as per packet instructions in a barbecue oven.

Put potatoes into a large saucepan and cover with cold water. Place saucepan over a high heat until potatoes come to the boil. Reduce heat to medium and simmer for 20-25 minutes or until potatoes are tender. Drain and cool. Cut into 1.5cm thick slices. Heat a barbecue hotplate on high. When plate is hot add olive oil. Add sliced potato to oil coated hot plate. Cook for 3-4 minutes on each side or until golden and crisp.

To make sauce place egg yolks, lemon juice and dijon mustard into a small food processor. Process for 30 seconds or until combined. With processor motor running, slowly add olive oil through funnel until a thick creamy sauce forms. Add tarragon and hot water. Process until smooth.

Put crisp potato slices onto a large platter. Top with sliced turkey and spoon over sauce. Serve with salad on the side.

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Turkey Tips

  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • If you cook poultry to eat later, refrigerate while hot.