Oven Roasted Whole Turkey and Mixed Vegetables

Ingredients

For turkey:

1 whole turkey,12-14 lbs
2 tbsp olive oil
1 bunch fresh thyme
1 bunch fresh sage
3 bay leaves
1 cup turkey broth
Salt and pepper to taste
2 tbsp each dried Italian seasoning

For vegetables:

1 cup carrots, roughly chopped
1 cup onions, roughly chopped
1/2 cup parsnips, roughly chopped
1/2 cup butternut squash, roughly chopped
2 cups peeled potatoes, roughly chopped
3 sprigs fresh rosemary
8 sprigs fresh thyme
¼ cup olive oil
Salt and pepper to taste

TIP: Feel free to add any root vegetables you have on hand to the veggie mix – sweet potatoes, rutabaga and turnips make great options. Make sure you cut your vegetables roughly the same size to ensure even cooking.

Directions

Make sure the turkey is thawed and the giblets have been removed.
Preheat your oven to 350ºF (177ºC).
Pat the turkey dry with paper towels.
Rub the turkey with olive oil, salt and pepper, inside and out.
Sprinkle Italian seasoning generously onto the bird, inside and out.
Stuff the cavity with fresh herbs.
Place the turkey into your roasting pan. Add the turkey broth.
Roast the turkey for 2 hours.
During this time, combine all vegetables, olive oil and seasoning. At the two hour mark, add to the roasting pan, surrounding the turkey.
Cook the turkey and the vegetables for an additional 1 ½ - 2 hours or until the juices run clear and an instant thermometer reads 180°F (82°C) in the thickest part of the thigh.
Remove the turkey from the oven and let it rest for 30 minutes before carving.

NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.