This perks up the traditional pot roast.
Preparation Time: 25 mins
Cooking Time: 50 mins
Yield: 4 x (approx. 6 oz. turkey servings)
In 5-quart Dutch oven over medium-high heat, brown turkey thighs and onions 4 to 5 minutes in vegetable oil, turning thighs after 3 minutes. Add turkey broth, garlic, salt, basil, black pepper, and thyme. Bring to a boil, quickly reduce heat to low, cover and cook 30 minutes or until turkey is tender.
Remove thighs from pan; add potatoes and carrots. Return turkey thighs to Dutch oven and place them over vegetables. Return mixture to a boil; again, quickly reduce to low heat, cover and cook 15 minutes or until vegetables are tender.
Remove turkey and vegetables to a platter. Keep warm. In a small bowl combine cornstarch and water; stir into hot pan juices and cook 1 minute over medium heat or until mixture is thickened.
To serve, pour sauce over turkey and vegetables. Garnish with parsley.