Turkey Pan Roast with Vegetables (Print Version)
Juicy turkey thighs nestled with roasted root vegetables and aromatics for a comforting, nourishing family dinner.
# What You'll Need:
→ Turkey
01 - 4 turkey thighs (about 2.6 lbs), bone-in, skin-on
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1 teaspoon garlic powder
→ Vegetables
08 - 3 large carrots, peeled and cut into 1-inch pieces
09 - 2 large parsnips, peeled and cut into 1-inch pieces
10 - 2 medium red onions, cut into wedges
11 - 3 medium potatoes, cut into 1-inch chunks
12 - 2 celery stalks, sliced
13 - 4 garlic cloves, smashed
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ For Roasting
17 - 1/2 cup chicken or turkey broth
18 - 2 tablespoons fresh parsley, chopped for garnish
# Step-by-Step Guide:
01 - Set oven temperature to 400°F and allow it to fully preheat.
02 - Combine 2 tablespoons olive oil, salt, pepper, dried thyme, dried rosemary, and garlic powder in a small bowl. Apply the mixture generously over all surfaces of the turkey thighs.
03 - In a large roasting pan, combine carrots, parsnips, red onions, potatoes, celery, and smashed garlic. Toss with 2 tablespoons olive oil, salt, and pepper. Arrange vegetables in a single even layer.
04 - Place seasoned turkey thighs directly on top of the prepared vegetables. Pour broth into the pan around the turkey without pouring over it.
05 - Roast uncovered for 1 hour 15 minutes until turkey reaches internal temperature of 165°F and skin turns golden brown, with vegetables becoming tender.
06 - For crispier skin, place under broiler for 2 to 3 minutes if desired.
07 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh chopped parsley before serving.
# Expert Suggestions:
01 -
- The vegetables soak up all those delicious turkey juices, creating caramelized bits that youll find yourself secretly picking at before serving.
- Its that rare combination of impressive enough for company but simple enough that you can pull it together even when your day has gone sideways.
02 -
- The vegetables on the edges cook faster, so halfway through roasting, gently stir just the outer vegetables toward the center for even caramelization.
- Letting the turkey rest skin-side up rather than covering with foil keeps that beautiful crispy skin from turning soggy.
03 -
- Dont crowd the roasting pan or youll end up steaming rather than roasting, I learned this the hard way when trying to double the recipe without increasing pan size.
- For extra flavor without additional ingredients, save the leafy tops of your celery and the peels from your carrots to make a quick broth for roasting liquid instead of store-bought.