Turkey Pot Roast

2 pounds turkey thighs, skin removed
2 small onions, peeled and quartered
1 tablespoon vegetable oil
1/2 cup turkey broth
2 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon dried thyme leaves
4 small potatoes, peeled and cut in half
4 small carrots, peeled and cut into chunks
1 tablespoon cornstarch
1/4 cup cold water
2 tablespoons fresh parsley, chopped

In 5-quart Dutch oven over medium-high heat, brown turkey thighs and onions 4 to 5 minutes in vegetable oil, turning thighs after 3 minutes. Add turkey broth, garlic, salt, basil, pepper and thyme. Bring to boil, quickly reduce heat to low, cover and cook 30 minutes or until turkey is tender.

Remove thighs from pan; add potatoes and carrots. Retun turkey thighs to Dutch oven and place them over vegetables. Return mixture to boil; again, quickly reduce to low heat, cover and cook 15 minutes or until vegetables are tender.

Remove turkey and vegetables to platter. Keep warm. In small bowl combine cornstarch and water; stir into hot pan juices and cook 1 minute over medium heat or until mixture is thickened.

To serve, pour sauce over turkey and vegetables. Garnish with parsley.

Servings: 4
Source: The National Turkey Federation