The kind of French plate you make on repeat. garlic and thyme, a proper roast, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and thyme elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the dijon mustard and the rest of the garlic and thyme flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
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