Cooking a whole turkey together with vegetables is one of my favorite ways to prepare this lean and versatile protein. Not only does it make for an impressive looking centerpiece, roasting them together infuses both the turkey and veggies with incredible flavor. After years of experimenting, I’ve learned some tips and tricks for getting perfect results every time. In this article, I’ll share everything you need to know to make delicious and easy oven-roasted turkey with vegetables.
Why Cook Turkey with Vegetables?
There are several benefits to cooking turkey and vegetables together in one pan:
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Flavor Roasting them together allows the turkey juices and vegetable oils to mingle imparting delicious flavor into both components. The vegetables soak up all that savory turkey essence.
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Convenience It’s an easy fuss-free way to get your protein and veggies cooked all in one shot with minimal cleanup.
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Moist and tender turkey: The vegetables act as a natural roasting rack, allowing air to evenly circulate and prevent the turkey from drying out.
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Nutrition: Turkey is a lean, low-fat protein while vegetables provide a boost of fiber, vitamins, and minerals. Pairing them makes for a well-balanced meal.
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Presentation: A turkey roasted atop a colorful bed of vegetables makes for an impressive, restaurant-worthy presentation.
Step-by-Step Guide to Roasted Turkey with Vegetables
Follow these simple steps for foolproof results:
1. Select Your Turkey
Choose a 10-15 lb whole, boneless turkey breast, or turkey thighs. Allow 1 pound of turkey per person. For best flavor and texture, opt for fresh rather than frozen.
2. Prep the Vegetables
Good vegetable choices include carrots, parsnips, sweet potatoes, bell peppers, shallots, potatoes, onions, celery, Brussels sprouts, butternut squash, and zucchini. Peel and chop into 1-2 inch chunks. Toss in olive oil, salt, pepper, and chopped herbs.
3. Prepare the Turkey
Remove giblets and neck. Rinse cavity and pat dry. Liberally season inside and out with salt and pepper. Rub the skin with butter or oil. Fill the cavity with lemon, onion, herbs, and garlic. Tie legs together with kitchen string.
4. Begin Roasting
Place prepared vegetables in a single layer in a roasting pan. Place turkey breast side up directly on top of the vegetables. This acts as a natural roasting rack. Roast uncovered at 325??F, allowing 15 minutes per pound.
5. Check for Doneness
Use a meat thermometer to check the internal temperature, which should reach 165??F in the thickest part of the breast and thigh. The vegetables should be fork tender.
6. Rest, Carve, and Serve
Once done, remove turkey and let rest 15-20 minutes. Turn oven to broil and quickly broil the vegetables to brown. Slice turkey and serve together for a beautiful presentation.
Herb Variations
While sage, rosemary, thyme are traditional, feel free to use any combination of oregano, marjoram, parsley or others. Citrus zest gives a bright, fresh flavor.
Adding Flavor Under the Skin
For ultra-moist and infused flavor, gently loosen the breast skin and rub an herb-butter mix directly onto the meat before roasting.
Vegetarian “Turkeys”
For vegetarian and vegan feasts, roast a whole cauliflower, carrot, or eggplant in the center surrounded by vegetables for a fun twist. Season creatively with spices and herbs.
Time-Saving Tip
Save time on prep by using pre-chopped packaged vegetables. Just toss with oil and seasoning and spread onto your pan.
Make-Ahead Tips
Both the turkey and vegetables can be prepared 1-2 days ahead. Refrigerate turkey and roast straight from fridge. Soak prepared veggies in vinaigrette, roast just before serving.
Leftover Inspiration
Leftover roasted turkey and veggies make amazing sandwiches, soups, salads, and casseroles in the days following Thanksgiving or Christmas. Get creative with the possibilities!
Additional Flavor Boosts
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Mince 2-3 garlic cloves and add to the vegetable toss or stuff inside cavity.
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For a savory, aromatic boost, add chopped rosemary, sage, thyme or 1-2 bay leaves to the cavity.
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For brightness, toss in lemon or orange wedges or stuff inside the cavity.
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Add smoked paprika, coriander, cumin, chipotle powder, or chili flakes to the seasoning blend.
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Toss peeled whole garlic cloves or shallots into the vegetables during the last 30 minutes of roasting. They’ll turn deliciously mellow and sweet.
Making Turkey and Vegetables a Low-Fuss Feast
With a well-stocked pantry, some simple prep, and by following these helpful tips, you can easily make roasted turkey with vegetables a hassle-free, delicious centerpiece meal that will wow your holiday guests.
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How to Make Sheet Pan Roasted Turkey and Veggies
This is a very simple dinner that can be made in less than 30 minutes. Everything is cooked on one sheet pan. Low-carb and full of veggies, this dish is great for a weeknight. You can find it and more in our cookbook, Guilt-Free Comfort Favorites from the Mr. Food Test Kitchen.
- Preheat oven to 400 degrees F.
- Put oil, rosemary, garlic powder, paprika, salt, and black pepper in a large bowl. Add the juice of half a lemon and mix well. Add turkey and toss until evenly coated. Place on a baking sheet. Toss the bell pepper, zucchini, mushrooms, and onion in the oil mixture until they are all covered. Place vegetables and lemon halves on baking sheet.
- Roast for 25 to 30 minutes, or until the vegetables are soft and the turkey has no more pink on it. Use tongs to squeeze roasted lemon halves over the turkey and vegetables. Serve right away.
- Serving Size 3 oz turkey with 1 cup vegetables
- Amount per serving Calories 190
- Total Fat 8g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 35mg
- Sodium 250mg
- Total carbs: 7g, dietary fiber: 2g, total sugars: 3g, added sugars: 0g
- Protein 25g
- Potassium 287mg
- Phosphorous 210mg
Ingredients
Cooking turkey with vegetables in the mountainous and snowy village!
FAQ
Can you cook raw turkey with vegetables?
Should you roast turkey on top of vegetables?
Why do people stuff turkeys with vegetables?
What vegetables are good for turkeys?
How to cook a Turkey with vegetables?
Some good choices include carrots, celery, onions, and potatoes. You can also add other vegetables such as mushrooms, peppers, or squash. To roast turkey with vegetables, you will need to first preheat your oven to 350 degrees Fahrenheit. Then, you will need to season the turkey with salt, pepper, and any other desired spices.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
How long do you cook a turkey & vegetables?
The cooking time for the turkey and vegetables will vary depending on the size of the turkey and the type of vegetables you are using. A general rule of thumb is to roast the turkey for 15 minutes per pound, and the vegetables for 20-25 minutes.
How do you cook a turkey breast with vegetables?
Place the turkey breast on top of the vegetables in a roasting pan. Cover the roasting pan with foil and bake in the oven for 2-3 hours, or until the turkey breast is cooked through. Let the turkey breast rest for 15 minutes before slicing and serving. Cooking turkey with vegetables is a delicious and healthy way to enjoy a holiday meal.
What vegetables can you eat with a Turkey?
* Root vegetables, such as potatoes, carrots, and parsnips, are a good choice for roasting with turkey. They will hold their shape and not become mushy when cooked. * Cabbage, Brussels sprouts, and broccoli are also good options for roasting with turkey. They will add a variety of colors and textures to the dish.
Can you roast a Turkey on a bed of vegetables?
That’s right, you can actually roast your turkey right on top of a bed of vegetables, and it’s absolutely amazing. Roasting a turkey on vegetables is a great way to infuse the meat with flavor from the vegetables. The vegetables will also help to keep the turkey moist and juicy.