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The Pantry Project: Roast Turkey

We’re doubly thankful for these easy and delicious turkey recipes
By
  • Mary Burich

March 27, 2020

Category
Story

Not only does Chef Megan Hjelle talk turkey, she does it for a living. As the R&D culinary specialist at Jennie-O Turkey Store, she brings a wealth of knowledge, experience and inspiration to the table. In addition to telling us how to quickly and easily fill our kitchens with the irresistible aroma of roasted turkey, she’s saving us time by giving us a two-for-one recipe.

Your family is sure to love this. Even the pickiest of eaters.

Chef Megan Hjelle

Turkey Roast

  • Total Time

    2 hours
  • Serves

    4
  • 1 JENNIE-O® bone-in thigh roast
  • 1/2 cup peeled and cubed potato
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 2 cloves garlic, minced
  • 4 tablespoons butter, melted
  • to taste salt and pepper

Instructions

Heat oven to 375°F. Place turkey thigh roast in greased 9×13-inch baking pan. Place potato, onion, bell pepper, carrot, celery and garlic around turkey. Drizzle with melted butter and season with salt and pepper. Bake 1 to 1½ hours or until turkey reaches 165°F as measured by a meat thermometer.

Turkey Soup

  • Total Time

    3 hours
  • Serves

    4
  • Turkey bones and pan drippings from turkey roast
  • 4 cups water
  • 1 (16-ounce) package JENNIE-O® lean ground turkey
  • 8 ounces bow tie pasta or rice
  • 1/2 cup peeled and cubed potato
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • To taste salt and pepper

Instructions

In stockpot, combine bones and pan drippings from turkey roast, and water. Bring to a boil; reduce heat to medium and simmer 1½ to 2 hours. Strain stock. Use stock immediately for turkey soup or freeze for later.

In large nonstick skillet, cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

In saucepan, cook pasta according to package directions.

In stockpot over medium-high heat, combine stock, cooked ground turkey, potato, onion, bell pepper, carrot and celery. Bring to a boil; reduce heat to simmer and cook 15 minutes or until vegetables are tender. Stir in cooked pasta. Season with salt and pepper.

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