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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roast Turkey and Vegetables Recipe

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This recipe for Roast Turkey and Vegetables is from The Morrissey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Any size turkey breast or roast
1/2 c olive oil
Carrots
Celery
Potatoes
1 large onion
3 to 4 cloves garlic
Chicken Bouillon or Chicken broth

*seasonings to taste - you can make this whatever you want, really. I usually stick with sage, thyme, rosemary, salt and pepper. You can also swap out pinto beans for the potato, add some cayenne or pepper flakes.
Directions:
Directions:
Preheat oven to 350 degrees.

Place turkey roast in center of roasting pan. Add desired amount of carrot, celery, potato, garlic and onion around the turkey roast. Add chicken broth (or water and chicken bouillon) to cover only half of turkey. Lightly rub olive oil over exposed portion of turkey roast. Add desired seasonings, salt and pepper.

Roast for 2 hours.

Remove turkey from roasting pan, place roasting pan on stove, add corn starch and boil to thicken remaining juices.

Slice turkey, serve with thickened veggies in stew.
Number Of Servings:
Number Of Servings:
6+
Preparation Time:
Preparation Time:
30 min

 

 

 

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