Turkey Pot Roast

Turkey Pot Roast

This perks up the traditional pot roast.

Rating:

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Serves: 4 person(s) Change

Preparation Time: 25 mins
Cooking Time: 50 mins

Yield: 4 x (approx. 6 oz. turkey servings)

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

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 chopped fresh parsley

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, 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.

Thanks to National Turkey Federation - www.eatturkey.com