Turkey Pot Roast

Turkey Pot Roast

Perks up the traditional pot roast.

Rating:

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Serves: 4 person(s) Change

Preparation Time: 45 mins
Cooking Time: 30 mins

Ingredients Convert to Imperial

  • 0.90 kg turkey thighs, skin removed
  • 2 small onion, peeled and quartered
  • 1 Tbsp vegetable oil
  • 1/2 cup turkey broth
  • 2 cloves garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp pepper
  • 1/4 tsp dried thyme leaves
  • 4 small potatoes, peeled and cut in half
  • 4 small carrots, peeled and cut into chunks
  • 1 Tbsp cornstarch
  • 1/4 cup cold water
  • 2 Tbsp fresh parsley, chopped

Directions:

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, pepper and thyme. Bring to 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 boil; again, quickly reduce to low heat, cover and cook 15 minutes or until vegetables are tender.

Remove turkey and vegetables to 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.

Thanks to National Turkey Federation