Vegetable And Turkey Pot Roast Recipe

Name: Vegetable And Turkey Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 turkey thighs, boned; 1 teaspoon salt; 1/8 teaspoon pepper; 1 small onion, finely chopped; 1 garlic clove, minced; 1/2 teaspoon dried basil; 1/4 teaspoon thyme; 1 cup water; 5 medium potatoes, peeled and quartered; 4 medium carrots, peeled and sliced; 1 tablespoon cornstarch; 1/4 cup cold water

Servings: persons

2 tablespoons vegetable oil
2 turkey thighs, boned
1 teaspoon salt
1/8 teaspoon pepper
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon thyme
1 cup water
5 medium potatoes, peeled and quartered
4 medium carrots, peeled and sliced
1 tablespoon cornstarch
1/4 cup cold water

1
Heat oil in a pot. Add thighs which have been sprinkled with salt and pepper. Fry until skin is crisp on both sides.
2
Add onion and garlic. Fry until softened a bit. Stir in basil, thyme, and water. Cover and simmer 20 minutes.
3
Add carrots. Cover and simmer 10 minutes.
4
Add potatoes. Cover and simmer 20 minutes, or until done.
5
Combine cornstarch and 1/4 cup cold water.
6
Remove chicken and vegetables to a platter.
7
Stir cornstarch mixture into the liquid in the pot. Bring to a boil. Cook until thickened, stirring constantly. Pour over turkey and vegetables and serve.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 turkey thighs, boned, 1 teaspoon salt, 1/8 teaspoon pepper, and more.

Yes, Vegetable And Turkey Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable And Turkey Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions