| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Turkey Pot Roast

3 pounds turkey
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup chopped onion
2 garlic cloves, crushed
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup chicken broth
3 potatoes, peeled and halved
6 carrots, peeled and thickly sliced
1 tablespoon cornstarch
1/4 cup cold water

1. Rinse cut-up turkey and pat dry. Place skin-side up in an oven-safe, non-stick kettle. Season with salt and pepper.
2. Bake in a preheated 450*F oven for 25 minutes, or until browned; drain.
3. Add chopped onion, crushed garlic cloves, basil, thyme, and chicken broth. Cover and simmer over low heat until the turkey is nearly tender, about 30 minutes.
4. Add halved potatoes and thickly sliced carrots. Cover and cook until the vegetables are tender, about 20 minutes. Remove the turkey and vegetables to a platter and keep warm.
5. Skim the juices and discard any fat. Mix cornstarch and cold water; stir into the simmering pan juices. Cook, stirring, until the sauce is thickened.

Makes 4 servings.