Ingredients:
5 Pounds Turkey Thighs, about 5 pounds
1 Tbs. Olive Oil
5 Carrots
3 Stalks Celery
1 Large Onion
1 Large Potato
3 Ounces White Mushrooms
8 Ounces Puree of Vegetable Soup optional
| Spice Blend:
1 tsp. Dry Oregano
1 tsp. Dry Thyme
1 tsp. Salt
1 tsp. Granulated Garlic, dry
1 tsp. Coarse Ground Black Pepper
1 Sprig Fresh Rosemary.
|
Heat Oven To 350°
Wash and dry vegetables, minus mushrooms.
Wipe mushrooms clean.
Slice potato into round pieces.
Cut onion, carrot and celery into large pieces.
| |
Spread oil over a sheet pan.
You can cover the pan with foil.
Place vegetables evenly across the pan.
| |
Gather and measure the spices.
Pull rosemary leaves from the stalk.
| |
Mix all of the spices together.
Sprinkle 1/3 of the spices over the sliced vegetables.
| |
You can remove the skin from the turkey before or after cooking.
Sprinkle 1/3 of the spice mix on each side of the turkey thigh.
Place thighs on top of the vegetables,
Place pan into the oven.
Roast turkey and vegetables for 75 minutes.
| |
Remove pan from the oven.
Insert a rapid-rise thermometer into the turkey.
The temperature next to the bone should be 180°.
Let turkey rest for 15 minutes before cutting.
| |
Cut turkey away from the large thigh bone.
Cut each piece into smaller slices.
| |
Serve turkey with the roasted vegetables.
You can spoon some of the soup over the turkey as it makes for a great sauce.
| |
|
