Honey-Dijon Turkey with Roasted Potatoes and Green Beans


Nonstick vegetable oil spray
2 tablespoons honey mustard, divided
5 tablespoons chopped fresh tarragon, divided
2 1/2 tablespoons olive oil, divided
1 boneless turkey breast
2 turkey legs
2 pounds baby potatoes, halved
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
2 8-ounce packages trimmed French green beans (haricot verts)
1 cup low-salt chicken broth


Preheat to 375°F. Coat baking dish with cooking spray.

Turkey 1

Whisk mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl. Place turkey breast and legs, skin side up, in baking dish; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast for 30 minutes.

Turkey 2

While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper, set aside.

Turkey 5

After 45 minutes, remove dish from oven, remove turkey from dish, set aside.  Place potatoes in baking dish and place turkey on top of potatoes.  Roast about 45 minutes.

Turkey 7

Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes.

Place potatoes and beans on platter. Slice turkey; place on same platter.

SAUCE:  You can whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon.  Or make your favorite Turkey gravy using the turkey drippings.

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