Roast Turkey with Root Veggies and Gravy

June 12, 2017 By:
45 minutes
2 hours
Need to feed a hungry crowd? The turkey is the star of this veggie-packed recipe that's hearty and delicious.


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  1. In a bowl, combine the butter, olive oil, salt, pepper, thyme, rosemary, sage, and parsley.
  2. Place the onions, potatoes, sweet potatoes, carrots, and parsnips in the bottom of a large roasting pan. Spread the vegetables around. Drizzle approximately half of the herb mixture over the vegetables and toss them to coat.
  3. Arrange the 8 pieces of turkey over the top of the vegetables. Drizzle the remainder of the herb mixture over the top of the turkey pieces.
  4. Place the pan in a 425-degree oven for 30 minutes, then lower the heat to 350 degrees and continue cooking until the internal temperature of the turkey reaches 165 to 170 degrees Fahrenheit (use a meat thermometer to verify the temperature).
  5. If the vegetables aren’t done at that point, remove the turkey and continue to roast the vegetables until softened.
  6. Serve the vegetables and the turkey on a large platter.
  7. Strain the pan juices and remove as much of the fat as you wish. Place the juices in a medium saucepan. Add the chicken broth and bring to a boil, then reduce and cook for approximately 10 minutes.
  8. Combine the cornstarch and water and whisk until smooth. Whisk it into the saucepan with the juice/broth mixture and return to a boil for a few minutes and serve with the turkey.