Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Turkey Pot Roast

This perks up the traditional pot roast.

Author: National Turkey Federation -
Date: November 15, 2012

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

Preparation Time: 25 mins
Cooking Time: 50 mins


    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


    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.

Nutritional Information
(Per Serving)

Calories:496 cals
Kilojoules:2,074 kJ
Fat:13.9 g
Carbohydrates:41.4 g
Protein:50.0 g
Cholesterol:156.5 mg
Sodium:422 mg
Saturated Fat:3.7 g
Fiber:4.4 g
Calcium:82.0 mg
Total Sugars:6.4 g

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