Ingredients and Weight:
- 1 (12-15 pound) frozen turkey, thawed
- 1 pound small red potatoes, halved
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound carrots, peeled and chopped
- 1 pound onion, chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 3/4 cup chicken broth
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large roasting pan, combine potatoes, Brussels sprouts, carrots, onion, parsley, olive oil, chicken broth, maple syrup, soy sauce, thyme, salt, and pepper. Stir to coat.
- Place the turkey over the vegetable mixture.
- Roast for 1 hour or until the turkey is golden brown and the vegetables are tender.
- Remove from the oven and let rest for 15 minutes before carving.
Nutritional Information:
Per serving (about 6 ounces):
- Calories: 550
- Fat: 25 grams
- Carbohydrates: 50 grams
- Protein: 40 grams
Dish Characteristics:
- Tender and juicy turkey
- Roasted vegetables with a sweet and savory flavor
- The turkey cooks upside down, basting in its own juices
User Comments:
- "This is the best turkey I've ever had! The vegetables were so flavorful and the turkey was perfectly cooked."
- "I'm not usually a fan of turkey, but this dish was a game-changer. It was moist and tender, and the vegetables added a nice touch."
- "This recipe was easy to follow and the turkey turned out amazing. My family loved it!"
Special Precautions and Tips:
- Use a meat thermometer to ensure the turkey is cooked to an internal temperature of 165°F (74°C).
- Let the turkey rest before carving to allow the juices to redistribute.
- Serve with a side of cranberry sauce or gravy for a classic Thanksgiving feast.
