Turkey with Carrots, Celery and Onions: An Easy and Delicious Classic

Turkey with carrots celery and onions is a timeless holiday meal that has graced tables for generations. This simple yet hearty one-pan dish combines tender roasted turkey with aromatic vegetables for a foolproof crowd-pleaser. In this article we’ll explain how to easily make this classic recipe, including handy tips for maximizing flavor and getting perfect results every time.

Overview and Benefits

The premise of this recipe is simple – roast a whole turkey along with root vegetables which soak up the flavorful juices. The veggies add great taste and also keep the turkey nice and moist. It’s an easy, comforting meal that delivers homestyle goodness with little fuss.

Some key advantages of this recipe:

• Easy to prep with few ingredients – just turkey, carrots, celery and onions. Simply chop, season and roast.
• Versatile for small or large gatherings. Works with turkeys from 10 to 22 lbs.
• Make-ahead potential. Can be prepped 1-2 days ahead then roasted right before serving.
• Delicious leftovers. Roast turkey and veggies are perfect for sandwiches, soups, casseroles and more.
• Nutritious one-dish meal. Turkey provides protein while veggies add fiber, vitamins and minerals.

Choosing the Right Ingredients

While the ingredient list is short, quality ingredients make all the difference. Here are some tips for selecting top-notch items:

• Turkey – Fresh, natural turkey is ideal. Allow 1 lb per person, erring slightly high. Aim for 14-16 lbs for smaller groups and 18-22 lbs for big gatherings.
• Carrots – Select fresh carrots with bright color and firmness. Peel and chop into large chunks. Baby carrots also work great.
• Celery – Look for crisp, rigid stalks. Chop into 2-3 inch pieces. Can include leaves too.
• Onions – Yellow, white or red onions all work well. Peel and cut into thick wedges.
• Herbs – Fresh sage, rosemary, thyme and parsley pair wonderfully.
• Oils/Fats – Olive oil, butter or a blend to rub the turkey skin for optimal browning.
• Salt and Pepper – Generously season the turkey inside and out with salt and pepper.

Step-by-Step Cooking Instructions

Follow these simple steps for guaranteed success:

Prep the Turkey and Vegetables

• Thaw turkey completely if frozen. Remove giblets and neck from cavities. Pat dry with paper towels.
• Peel and chop the carrots, celery and onions into large chunks. Place in a roasting pan.
• Chop fresh herbs like sage, rosemary, thyme and parsley.
• In a small bowl, mix melted butter/oil, herbs, salt, and pepper.

Season and Truss Turkey

• Generously coat turkey inside and out with the herb mixture. Also slip some under the breast skin directly onto meat.
• Tie the turkey legs together with kitchen twine to maintain shape during roasting. Tuck wing tips under.

Roast the Turkey and Vegetables

• Place turkey on top of the vegetables in the roasting pan. Pour 1 cup broth or wine in the bottom of the pan.
• Roast turkey at 350°F for about 15-18 minutes per lb until thighs reach 165°F.
• Baste occasionally with pan juices. Add more liquid if pan gets dry.
• Allow turkey to rest 15+ minutes before carving to let juices redistribute.

Handy Tips for Success

Follow these extra pointers for perfect results:

• For crispy skin, rub turkey with baking powder before seasoning and roasting.
• If skin browns too quickly, loosely tent turkey with foil.
• Use a meat thermometer for accurate doneness, not just cook time.
• Letting the turkey rest after roasting allows juices to reabsorb for easier carving.
• Make gravy from the flavorful pan drippings for an easy, delicious finish.
• Refrigerate leftovers within 2 hours and reheat thoroughly before serving again.

Trying Flavor Variations

While the basic recipe is great on its own, you can customize it to your taste. Consider adding:

• Herbs like rosemary, thyme or sage
• Diced apples or pears
• Chopped potatoes or sweet potatoes
• Fennel, leeks or shallots
• Citrus wedges like lemon or orange

You can also rub bold spice blends under the turkey skin

• Smoked paprika and garlic powder
• Italian seasoning
• Moroccan spices

Don’t be afraid to get creative and make this comforting classic your own!

Full Recipe Variations

To spark inspiration, here are two full recipe variations on traditional turkey with carrots, onions and celery:

Easy Herb-Roasted Turkey

Ingredients:

• 1 (12-14 lb) whole turkey, giblets removed
• 1 tbsp olive oil
• 2 tsp dried sage
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 medium onions, quartered
• 3 medium carrots, peeled and halved
• 2 celery stalks, cut into thirds

Instructions:

1. Preheat oven to 350°F. Pat turkey dry with paper towels.
2. In a small bowl, combine olive oil, sage, thyme rosemary, salt, and pepper.
3. Loosen turkey skin from breast and rub herb mixture directly onto meat. Rub skin with any remaining herbs.
4. Stuff onion quarters, carrot halves and celery pieces into the turkey cavity. Truss legs.
5. Place turkey in roasting pan, breast-side up. Surround with remaining vegetables.
6. Roast turkey until thighs reach 165°F, about 3 hours. Baste occasionally with pan juices.
7. Let rest 15 minutes before slicing and serving.

Thanksgiving Turkey with Root Vegetables

Ingredients:

• 1 (14-16 lb) whole turkey, giblets removed
• 1 lemon, quartered
• 2 sprigs fresh rosemary
• Leaves from 4 sprigs fresh thyme
• 2 tbsp olive oil, divided
• Salt and pepper to taste
• 1 lb carrots, peeled and halved
• 1 lb parsnips, peeled and halved
• 1 lb Brussels sprouts, halved

Instructions:

1. Preheat oven to 425°F. Rinse turkey inside and out; pat dry.
2. Stuff cavity with lemon, rosemary and thyme. Brush skin with 1 tbsp oil and season generously with salt and pepper.
3. In a bowl, toss carrots, parsnips and Brussels sprouts with remaining oil, salt, and pepper.
4. Scatter vegetables in a roasting pan and place turkey on top.
5. Roast turkey for 30 minutes. Reduce heat to 350°F and continue roasting about 2 hours until 165°F.
6. Let rest 15 minutes before slicing and serving with roasted veggies.

Frequently Asked Questions

Here are answers to some common questions about cooking turkey with carrots, onions and celery:

What size turkey should I buy?

Plan on about 1 lb turkey per person. For 4-8 guests, a 12-15 lb turkey is good. For 10+ people, choose an 18-22 lb turkey.

How long does it take to roast?

Whole turkeys take approximately 15-18 minutes per lb at 350°F. So a 15 lb turkey roasts about 3 to 4 hours until thighs reach 165°F.

What if my pan juices burn?

Add 1-2 cups broth or water to the roasting pan during cooking to prevent burning. Baste frequently too.

Can I prep this dish ahead of time?

Yes, you can prep the raw turkey 1-2 days in advance and keep chilled until ready to roast. Veggies can also be prepped a day ahead.

Can I use turkey parts instead of a whole turkey?

Absolutely! You can use bone-in turkey breasts, legs or wings in place of a whole turkey. Reduce roasting time to 15-20 minutes per lb.

A Cherished Holiday Tradition

With its nostalgic appeal, flexibility and comforting flavor, it’s easy to see why turkey with carrots, celery and onions has endured as a treasured holiday recipe for generations. Follow our tips for roasting success and make this hearty classic your own! Enjoy cherished traditions and quality time around the table this holiday season with this foolproof turkey dinner.