MID-WEEK ROAST TURKEY, wallet-friendly, slow cooker opt

Sometimes it's nice mid-week to have a roast instead of the usual flash-bang stir-fry or noodle bowl, especially if the roast is budget friendly 

Wallet-friendly One-pan Roast Turkey with Potatoes & Vegetables
'Lovely unexpectedly tender, flavourful meat.'

This inexpensive solution, involving turkey thigh, will please the entire household.  It's a one-dish special  - roasting meat, potatoes and vegetables in one go.  In just an hour.

A slow cooker option is also available. 

The previous night's prep is quick and easy; if the oven is turned on by the first person through the door, the meal is fuss-free and ever so satisifying.

Turkey is on everyone's minds right now as supermarkets begin promoting orders for Christmas.  Some, like Sainsburys, are already selling turkey parts, particularly drumsticks and thighs.

67 tested a thigh this week; it was fresh, not frozen, meaty and well priced - 750gm/26oz cost £3.  It roasted well, producing plenty of tender tasty meat.

This recipe is simple in the extreme.  

Cost: £3.50
Feeds: 2-3

Ingred:
   1 turkey thigh, 750gm
   1/2 kilo potatoes
   large onion
   2 carrots
   2 large stalks peeled celery

   Optional:
   Frozen peas, green beans, small cauliflower florets

   salt & pepper
   splash of apricot brandy OR brandy OR white wine OR white grape juice
   1/4 cup water or stock
   
Method:

1. Preheat oven to 190c/375f
2. Slice onions, carrots and celery; mix, spread over base of a roasting pan with 2inch/4cm sides which will fit the thigh snugly 
3. Lightly season turkey all over with pepper & salt; push thigh lightly down into veg
4. Add a couple of good slugs brandy plus water/stock to the veg
5. For maximum moistness & tenderness slip dish into a baking bag
6. Cook in centre of oven 1 hour; if not using a roasting bag, baste now and again with the juices
7. 15 mins before end of cooking add optional vegetables, pushing them below the surface of the others.  Remove bag, if using to crisp up skin

Comments:

'Great tender, flavourful meat when I feared  the opposite.' Retired writer

Tips:

• the roasting bag produced a great deal of fat which had to be removed from the juices; in future, 67 would take the skin off & roast it separately, (on a rack in a tray, in a moderate oven 20-25 mins or until all the fat has rendered off and the skin is crisp and easily broken into shards. Use as garnish)
• Slow cooker: 5 hours on low
• sometimes if supermarkets are overwhelmed for requests for certain items, they will hunt down goods that may not be of similar quality; if the product does not look as good as you think it should, be wary

More turkey on NavBar:Recipes I/Poultry

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.