Try this Pot Roasted Turkey recipe, or contribute your own.
Suggest a better descriptionRinse turkey and pat dry. Heat oil over high heat in Dutch oven or wide pot. Brown thighs 5 mins on each side. Drain off fat.
Add onion, garlic, basil, thyme, and broth. Cover and simmer over medium heat (or bake at 375 degrees) 15 to 25 mins. Add potatoes and carrots. Cover and continue to cook until vegetables are tender, about 20 mins. Remove turkey and vegetables. Stir cornstarch mixture into simmering pan juices. Cook, stirring until sauce boils and thickens, 1-2 mins. Add water to thin sauce if necessary. Serve sauce over sliced turkey and vegetables. Garnish with parsley.
Thighs are done when meat thermometer placed in thickest part registers 175 degrees. Color will no longer be pink and juices should run clear when meat is pierced with fork. Allow is stand at least 10 mins before carving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (799g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 563 | ||
Calories from Fat: 203 (36%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 22.5g | 30 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 140.6mg | 43 % | |
Sodium 2346.2mg | 81 % | |
Potassium 1690.9mg | 44 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 33.6g | ||
Protein 48.6g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 563
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.