This recipe involves three steps. First, rub a flavored butter under the turkeys skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Pairing note: The sweet roasted vegetables call for a tart carignan, like Pelligrini Redwood Valley 2008 ($18).
Roasting a turkey can be an intimidating task, especially when cooking for a crowd on holidays like Thanksgiving. While the turkey is the star of the show what you put under it while it roasts can have a big impact on the final results. Nestling aromatic vegetables under the turkey not only makes for a beautiful presentation but also allows the veggies to baste the turkey from below for added moisture and flavor infusion.
So what are the best vegetable options to use under the turkey? Certain veggies lend themselves particularly well to roasting under poultry based on their moisture content, flavors, and textures I have tried all kinds of combinations over the years and have found some ideal picks for achieving a moist, delicious turkey with tons of flavor
Onions – The Classic Choice
Onions are a traditional go-to option for putting under a roasting turkey. When positioned under the bird, onions release moisture slowly and evenly. This creates steam that keeps the turkey breast and thighs deliciously juicy. As they soften, onions also impart a lovely sweetness to the drippings that baste the turkey. I like using a combination of yellow, white and red onions cut into thick wedges or slices. The variety of colors makes for a beautiful presentation. Pearl onions can also be added whole for a milder onion flavor. Just be sure to toss the onions in olive oil, salt, and pepper before nestling them under the turkey.
Carrots – For Bright Color and Sweetness
Another veggie I think is perfect for roasting under turkey is carrots. When cooked slow and low under the bird, carrots become incredibly tender while retaining a bit of texture. They add vibrant orange color to the pan for visual appeal. But more than that, the natural sweetness of carrots balances beautifully with the savory flavors of the turkey. Peel and cut carrots into large chunks or thick rounds, coat with olive oil, and add them to the aromatic veggie medley under the turkey. The carrots soak up all those delicious drippings for incredible depth of flavor.
Potatoes – The Essential Starch
What would a holiday turkey be without potatoes? Red or Yukon gold potatoes are ideal varieties for roasting whole under the bird. Cut them into halves or quarters toss with olive oil salt, pepper, and herbs, and add them to the pan. Slow roasting in all those flavorful turkey juices transforms the potatoes into the perfect accompaniment – crispy on the outside and fluffy on the inside. They soak up incredible richness and seasoning under the turkey. Roast potatoes lend heartiness as well as natural starchiness to balance the other veggies.
Parsnips – For A Nutty Sweetness
Although they look like white carrots, parsnips have a distinct sweet yet nutty flavor. They work beautifully roasted under turkey, especially during fall and winter when parsnips are at their peak. Simply peel, cut into chunks, coat with olive oil and seasoning, and add them to the vegetable medley. Under the turkey, parsnips become sublimely tender while caramelizing slightly. The savoriness of the turkey drippings pairs so well with parsnips’ natural sweet nuttiness. This is a highly underrated veggie for turkey roasting.
Fennel – For A Licorice Twist
Looking to add something a little more unexpected under your turkey? Consider fennel bulbs, which have a crisp, licorice-like essence. Fennel becomes wonderfully mellow and almost sweet when slowly roasted under the bird. I like to cut the bulbs into wedges, coat them with olive oil and herbs, and nestle them right in with the other veggies. The faint anise notes in fennel offer a unique flavor that plays off the turkey in an interesting way. It may seem unorthodox, but it works beautifully.
Celery Root – For Savory Earthiness
Also called celeriac, celery root is lesser known but makes for a fantastic turkey roasting companion. This knobby, odd-shaped root vegetable has an earthy flavor reminiscent of celery. Under the turkey, it roasts up incredibly tender with concentrated savoriness. The celery essence pairs so well with poultry. Peel celery root, cut into chunks, toss with olive oil, and add it to the mix of veggies under the turkey. It also contains less moisture than potatoes, so you get beautiful caramelization.
Brussels Sprouts – For A Green Vegetable
For a pop of green color and cabbage flavor, Brussels sprouts are my favorite vegetable to tuck under the turkey. Trim the ends, halve or quarter the sprouts, coat with olive oil and seasoning, and scatter them into the pan before adding the turkey. The sprouts will steam and roast beautifully under the bird, soaking up turkey essence while retaining a bit of crunch. Roasted Brussels sprouts have a delightful nuttiness that I think pairs perfectly with turkey.
Butternut Squash – For Vibrant Color and Sweetness
Few things signify fall like butternut squash. Its bright orange color looks gorgeous peeking out around the roasted turkey. Under the bird, butternut squash becomes incredibly tender and caramelized, with its natural sweetness concentrating. I like to peel, seed, chop, drizzle with oil, and season the squash before adding it to the pan. The sweet squash balances the other more savory veggies and turkey for perfect flavor harmony. You get a complete meal all in one pan.
Garlic – For Essential Aromatics
Don’t forget to add garlic for its quintessential flavor and aroma! Nestle halved garlic bulbs right in with the vegetables under the turkey. As the garlic roasts slowly, it becomes spreadably soft and mellow with sweetness. The heady essence it releases infuses the whole dish. Scatter in a few sprigs of fresh thyme or rosemary too. Their woodsy notes pair so well with garlic, turkey, and roasted veggies.
Toss with Olive Oil and Season Generously
Before placing the vegetables in the roasting pan, be sure to toss them with good quality olive oil and season them well with kosher salt and cracked black pepper. You can also add chopped aromatic herbs and citrus zest to the oil for even more flavor. Seasoning is key for maximizing the flavor of the vegetables and infusing the turkey. Arrange your seasoned veggies in an even layer in the pan before placing the turkey on top breast-side up.
Roast Slowly for Maximum Flavor Fusion
The key to perfect vegetables and turkey is slow roasting at a lower oven temperature – around 325°F. This gives the steam from the veggies time to thoroughly baste the turkey while the drippings infuse the vegetables. I tent the turkey with foil if the skin browns too quickly. Monitor both turkey and vegetable doneness and roast until completely tender. The result is succulent turkey and vegetables bursting with shared flavor essences – truly the best of both worlds!
Roasting vegetables under the turkey requires little effort but yields huge dividends in terms of flavor and moisture, as well as making an impressive presentation. Try my recommendations for achieving ideal aromatic vegetables to pair with your holiday bird. Here’s to perfect turkeys and veggie sides, all in one satisfying roasting pan!
Step 1Heat oven to 500°. In a bowl, mix butter, parsley, cumin, paprika, and shallots; set aside. Season turkey with salt and pepper. Loosen turkey skin; rub butter under skin. Combine root vegetables and squash in a bowl. Drizzle with oil, season with salt and pepper, and toss. Transfer vegetables to a large roasting pan; spread to cover bottom. Arrange thyme and rosemary over vegetables. Arrange turkey over herbs and vegetables. Roast turkey for 20 minutes. Reduce heat to 350°; roast until an instant-read thermometer inserted into each turkey breast reads 150° and each leg, thigh, and wing reads 160°, about 1 hour. (Some pieces will be done before others.) Continue cooking vegetables until tender. Discard herbs; transfer vegetables to a serving platter along with turkey and tent with foil to keep warm.
- Heat oven to 500°. In a bowl, mix butter, parsley, cumin, paprika, and shallots; set aside. Season turkey with salt and pepper. Loosen turkey skin; rub butter under skin. Combine root vegetables and squash in a bowl. Drizzle with oil, season with salt and pepper, and toss. Transfer vegetables to a large roasting pan; spread to cover bottom. Arrange thyme and rosemary over vegetables. Arrange turkey over herbs and vegetables. Roast turkey for 20 minutes. Reduce heat to 350°; roast until an instant-read thermometer inserted into each turkey breast reads 150° and each leg, thigh, and wing reads 160°, about 1 hour. (Some pieces will be done before others.) Continue cooking vegetables until tender. Discard herbs; transfer vegetables to a serving platter along with turkey and tent with foil to keep warm.
- Pour pan juices into a large measuring cup. Pour off and discard fat; transfer liquid to a 2-qt. saucepan. Add wine; bring to a boil. Cook until reduced by half, about 10 minutes. Meanwhile, whisk together cornstarch and ½ cup water in a small bowl. Stir cornstarch mixture into reduced liquid; return to a boil. Season with salt and pepper. Serve gravy with turkey and vegetables.
- 12 tbsp. unsalted butter, softened
- 3 tbsp. minced flat-leaf parsley
- 1 tbsp. ground cumin
- 1 tbsp. sweet paprika
- 2 shallots, minced
- 1 (12-lb.) turkey, cut into 8 pieces
- Kosher salt and freshly ground black pepper, to taste
- 4 medium potatoes, cut into 2″ pieces
- 3 carrots, cut into 2″ pieces
- 3 turnips, cut into 2″ pieces
- 1 celery root, cut into 2″ pieces
- 1 butternut squash, peeled, seeded, and cut into 2″ pieces
- 2 tbsp. extra-virgin olive oil
- 5 sprigs each fresh thyme and rosemary
- 1 cup white wine or sherry
- 1 tbsp. cornstarch
This recipe involves three steps. First, rub a flavored butter under the turkeys skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Pairing note: The sweet roasted vegetables call for a tart carignan, like Pelligrini Redwood Valley 2008 ($18).
What You Will Need
Roasting turkey wings, legs, and breasts over root vegetables, butternut squash, and herbs not only lends the meat a sweet and vegetal flavor but also allows you to treat each piece like a mini roast that can be taken out of the oven as soon as it’s cooked to the correct temperature. The turkey takes just under two hours to fully cook (much faster than a whole bird would), so get the turkey started first, then the remainder of the menu can be completely finished within those two hours. Keep checking the temperature of each piece of turkey while it cooks, some pieces will be done before others and should be removed so they won’t get dry. Get the recipe for Roast Turkey with Root Vegetables and Gravy »
- 12 tbsp. unsalted butter, softened
- 3 tbsp. minced flat-leaf parsley
- 1 tbsp. ground cumin
- 1 tbsp. sweet paprika
- 2 shallots, minced
- 1 (12-lb.) turkey, cut into 8 pieces
- Kosher salt and freshly ground black pepper, to taste
- 4 medium potatoes, cut into 2″ pieces
- 3 carrots, cut into 2″ pieces
- 3 turnips, cut into 2″ pieces
- 1 celery root, cut into 2″ pieces
- 1 butternut squash, peeled, seeded, and cut into 2″ pieces
- 2 tbsp. extra-virgin olive oil
- 5 sprigs each fresh thyme and rosemary
- 1 cup white wine or sherry
- 1 tbsp. cornstarch
How to Remove Vegetables from a Roasted Turkey
FAQ
What veggies should I put under my turkey?
… it on a roasting rack in your pan; or do what I do, and fill the bottom of your pan with a combination of the chopped apples, celery, onions, and carrots …Nov 19, 2020
Do you put anything under the turkey?
Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting. Learn how to do this simple (but genius) technique for a delicious Thanksgiving turkey.
Can I put potatoes under my turkey?
Spray a large roasting pan with non-stick spray. Evenly place the potatoes on the bottom of the pan. Place the turkey on top of the potatoes.
Why do you put vegetables inside a turkey?
As the turkey cooks, so do the veggies and herbs inside to release their flavors and imbue the turkey with taste from within. These will also keep the interior from drying out and produce richer pan drippings.
What vegetables can you put in a Turkey pan?
There are a variety of vegetables that you can put in the bottom of the turkey pan. Some good options include: * Carrots. Carrots are a classic choice for roasting with turkey. They add sweetness and color to the dish, and they hold up well to being cooked in a roasting pan. * Potatoes. Potatoes are another popular choice for roasting with turkey.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
What vegetables are good for roasting a Turkey?
Here are some vegetable options to consider for achieving turkey roasting perfection: Onions are a classic choice for roasting under turkey. Their high moisture content allows them to soften and caramelize beautifully when cooked under the bird. Onions lend a lovely sweetness and richness to the surrounding drippings.
What vegetables should I serve with a smoked turkey?
If you’re serving a smoked turkey, you might want to choose vegetables that have a more assertive flavor, such as grilled vegetables or roasted Brussels sprouts. * Choose vegetables that are in season and fresh. Seasonal vegetables are typically more flavorful and nutritious than vegetables that are out of season.
Can you put vegetables under a turkey breast?
Rub a little salt on the inside of the turkey cavity. Place the carrots, onions, celery, mushrooms, livers and tomatoes in the bottom of a large roasting pan. Season to taste with the seasonings and the garlic being light handed with the salt. Place the turkey breast side up on top of the vegetables. Should I put vegetables under my turkey?
How do you cook vegetables before a Turkey?
Cut vegetables to uniform sizes so they cook evenly. Toss veggies with oil and seasonings before roasting for maximum flavor. Use broth or stock instead of water when steaming for a flavor boost. Roast vegetables alongside or right before the turkey so they soak up all the tasty pan drippings.