Skillet Turkey With Roasted Vegetables
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil3 tsp
Marjoram (dried)2 cloves
Garlic (finely chopped)2 bunches
Spring Onion4 stalks
Celery (cut into 3-inch pieces)2 bunches
Carrot (small, trimmed)2 tbsps
Parsley (chopped fresh)Directions:
1
Preheat the oven to 475 degrees F
2
Heat a large cast-iron skillet over high heat
3
Rub the turkey skin with 1 tablespoon olive oil; rub over and under the skin with the marjoram, garlic, salt and pepper
4
Sear the turkey, skin-side down, without moving, until golden, 4 to 5 minutes
5
Flip the turkey, then add the onions, cut-side down, and cook until slightly browned, 4 to 5 more minutes
6
Scatter the celery and carrots over the onions, drizzle with 1 tablespoon olive oil and season with salt and pepper
7
Add the mushrooms, drizzle with the remaining 1 tablespoon oil and season with salt and pepper
8
Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160 degrees F and the vegetables are tender, 20 to 25 minutes
9
Let the turkey rest 5 minutes before slicing
10
Sprinkle with the parsley
11
Per serving: Calories 371; Fat 15 g (Saturated 3 g); Cholesterol 119 mg; Sodium 671 mg; Carbohydrate 14 g; Fiber 4 g; Protein 44 g Photograph by Antonis Achilleos