Pot-Roasted Turkey

By dette

How easy is this stunning dish? Everything goes into one pot and braises in the oven. This warm, comforting meal will fill your home with the most wonderful aromas of orange, rosemary, and roasting turkey. When just the smell of dinner in the oven sets your mouth watering, you know you've got yourself a family dinner winner.

Ingredients

• 1 tsp olive oil
• 1 tbsp unsalted butter
• 1 boneless, turkey brest (2 pounds), tied
• Salt and fresly ground black pepper to taste
• 1 medium onion, coarsely chopped
• 1 garlic clove, finely chopped 1 c. low-sodium chicken broth
• 1/2 c fresh orange juice
• 1 tsp butternut squash, peeled, seeded, and cut into 1-inch chunks (c coups)
• 1 tbsp cornstarch

Details

Servings 6
Cooking time 90mins

Preparation

Step 1

Preheat the oven to 325.

In a medium dutch oven, heat the oil and butter over medium-high heat. Season the turkey all over with salt and pepper and add to the pot. Brown the turke on all sides, about 8 minutes total, and set on a plate.
Add the onions to the ot and cook, stirring frequently, until softened, about 3 minuts. Add the garlic and cook for 30 seconds. Add the chicken broth, orange juice, and rosemary and bring to a boil. Return the turkey to the pot, cover, and bake in the oven for 30 minutes.

Stir the squash into the pot, coating it well with all the juices. Cover and continue to bake until an instant-read thermometer inserted into the cneter of the turkey reads 160, another 30-45 minutes.

Set the turkey on a carving board and tent loosely with foil. Using a slotted spoon, transfer the squash to a bowl and cover with foil.

In a small bowl, stir together the cornstarch and 1 tablespoon col water until the cornstarch is dissolved. Add to the Dutch oven and bring the gravy to a boil over medium-high heat, stirring, until thickened, 1-2 minutes. Season the gravy with salt and pepper.

Slice the turkey and place on a serving platter with the squaxh alongside. Pass the gravy in a sauceboat at the table.

Sometimes I swap out the rosemary in this dish for sage. Turkey and sage is a classic pairing that works well with the earthy butternut squash.

fat 7g; calories 244; protein 31g; carb 16g; fiber .7g; sodium 987 mg