Turkey thigh baked with root vegetables
Turkey thigh with thyme on root vegetables: carrots, turnips, potatoes. One hour in the oven.
- Time
- 70 min
- Serving
- 621 kcal
- Ingredients
- ≈ $2.25
- Protein
- 52 g
Ingredients
- 1 Turkey thighpack 800 g ≈ $5.00 250 g
- 2 Carrots≈ $1.50 per kg 80 g
- 3 Turnip≈ $3.00 per kg 80 g
- 4 Potatoes≈ $2.15 per kg 150 g
- 5 Dried thyme 1 g
- 6 Paprika 1 g
- 7 Sunflower oil 10 ml
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the root vegetables, peel them, and cut into roughly 3 cm chunks; spread on a 20×30 cm baking dish; drizzle with oil, salt, and toss gently; preheat the oven to 190 °C.
Rub the turkey1 thigh with salt, paprika, and thyme; place it on top of the root vegetables.
Roast in the oven at 190 °C for 55 minutes, until the root vegetables are tender and the meat is cooked through.
Check for doneness by piercing the thickest part with a fork or thermometer; if the juices run clear and the internal temperature is about 74 °C, the dish is ready.
Remove the pan from the oven; cover with a lid or foil and let it rest for 5–10 minutes so the juices redistribute.
Transfer the turkey1 and vegetables to a platter and serve at the table; garnish with fresh herbs to taste.
Prep the root vegetables in advance; cut them and store in the fridge; if desired, replace thyme with rosemary or add garlic.
Tips
- Why it works
- Cut root vegetables to 3 cm so they cook evenly and don’t burn before the turkey is done. Smaller pieces dry out faster; larger ones stay tough.
- Substitutions
- Replace thyme with 1 tsp dried rosemary for a piney note. Use 1 clove minced garlic instead of thyme for a sharper flavor.
- Common mistakes
- Overcook the turkey. It’ll shrink and dry out. Notice by dark, dry edges or juices that run brown when pierced.
- Storing and reheating
- Eats best fresh but keeps 3 days in the fridge. Reheat covered at 160 °C for 15 minutes until warmed through. Freezes poorly.
- Serve with
- Pair with a simple green salad and crusty bread for a balanced lunch. Works for weeknight meals when you need protein.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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