Roasted Turkey with Olive-Almond Crust over Sautéed Kale, Golden Turnips, and Herbed Yogurt

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

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   2. Place the turnips on the tray and toss with 15 ml (1 tbsp) olive oil, ground cumin, 1/2 tsp of the sweet paprika, 1/2 tsp salt, and a pinch of black pepper. Roast at 220 °C / 425 °F for 20 to 25 minutes, stirring halfway through, until golden and tender.

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   3. While the turnips roast, combine the green olives, ground almonds, lemon zest, half of the parsley, 1 minced garlic clove, the remaining sweet paprika, and 1 tsp olive oil in a bowl until you have a moist crust mixture.

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   4. Pat the turkey fillets dry with paper towels. Season them with the remaining salt and black pepper. Spread Dijon mustard over the top side and press the olive-almond mixture onto the fillets so it sticks.

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   5. When the turnips have about 15 minutes left, place the turkey fillets on another tray or on an open area of the same tray. Bake at 220 °C / 425 °F for 12 to 15 minutes, or until the turkey is cooked through and the crust is lightly golden.

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   6. In a small bowl, stir together the Greek yogurt, lemon juice, the remaining parsley, fresh dill, and the remaining garlic clove until smooth.

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   7. Heat the remaining olive oil in a large skillet over medium heat. Add the kale and sauté for 3 to 4 minutes, stirring, until wilted but still vibrant. If desired, add 1 tablespoon of water to help it soften without burning.

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   8. Serve a bed of sautéed kale, add the golden turnips, and place the olive-almond crusted turkey on top. Finish with the herbed yogurt on the side or spooned over the top.

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   9. For a fuller flavor and neater presentation, let the turkey rest for 2 minutes before serving so the crust sets and the juices redistribute.