By Shannon Crocker, RD
This easy weeknight meal combines flavourful curry paste with tangy lime. It also uses just one pan, so cleanup is quick. The recipe’s first step is marinating the turkey. For deeper flavour, marinate it overnight. To save time when making dinner, cut up the vegetables the day before too.
Sheet Pan Madras Turkey with Sweet Potato and Cauliflower
- 1/2 cup plain yogurt (not Greek)
- 6 Tbsp canola oil, divided
- 2 Tbsp madras curry paste
- 2 Tbsp fresh lime juice
- 2 cloves garlic, pressed
- 4 bone-in turkey thighs (about 275 – 300 grams each
- 1 large head cauliflower, cut into bit-sized florets (about 6 cups)
- 2 large sweet potatoes, cut into 1 -inch pieces
- flat-leaf parsley, roughly chopped
- mango chutney
- Chilling Time: At least 6 hours or overnight
- In a large dish, combine yogurt, 3 Tbsp (45 mL) of canola oil, madras curry paste, lime juice and garlic. Add turkey and toss to coat, using your hands to get under the skin. Cover and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Add cauliflower and sweet potatoes to the baking sheet; drizzle with the remaining oil and sprinkle with salt. Toss to coat and spread into a single layer.
- Remove turkey from marinade and discard extra marinade. Place turkey, skin side up, among the vegetables. Roast until the turkey is golden and cooked through and an instant-read meat thermometer inserted into the thickest part of the turkey registers 165°F, about 30 to 35 minutes, depending on the size of the thighs
- Sprinkle with flat-leaf parsley (if using) and serve with your favourite mango chutney (optional).