Pot Roasted Turkey Recipe

• 1 tbsp. salad oil
• 4 lbs. turkey thighs, drumsticks, or possibly hindquarters
• 2 lg. onions, minced
• 2 lg. cloves garlic, chopped or possibly pressed
• 1 c. dry red wine or possibly regular-strength chicken broth
• 1 (10 3/4 ounce.) can condensed mushroom soup
• 1 teaspoon dry basil
• 1 teaspoon thyme leaves
• 1 teaspoon rubbed sage
• 1 tbsp. Dijon mustard
• 8 sm. whole carrots
• 8 sm. thin-skinned potatoes
• 8 sm. boiling onions
• 3 tbsp. cornstarch
• 3 tbsp. water
• Salt (to taste)
• Pepper (to taste)

1. In a large frying pan, heat the oil over medium-high heat.
2. Add in the turkey pcs and cook till browned on all sides; remove pcs as they are browned and arrange them in a 6- to 8-qt casserole or possibly Dutch oven.
3. To the frying pan, add in the onions, and garlic; cook till onion is limp.
4. Then add in the wine, soup, basil, thyme, sage, and mustard.
5. Bring to a boil, stirring often, then pour over the turkey.
6. Cover and bake in a 325 degree oven or possibly simmer slowly on top of the range for 1 hour.
7. Add in to the pan the carrots, potatoes, and onions, pushing vegetables down into the liquid.
8. Return to the oven or possibly continue simmering about 1 hour or possibly till meat and vegetables are tender.
9. With a slotted spoon, lift the vegetables and meat out onto a serving plate; cover and keep hot.
10. Skim fat from cooking liquid, then add in a mix of the cornstarch and water, blended till smooth; cook, stirring, till it boils and thickens.
11. Season to taste with salt and pepper.
12. Spoon a small amount of sauce over meat; pass remaining sauce at the table.
13. Make about 8 servings.

salad oil, turkey thighs, onions, cloves garlic, red wine, condensed mushroom soup, basil, thyme, sage, mustard, carrots, thinskinned potatoes, boiling onions, cornstarch, water, salt, pepper

Taken from cookeatshare.com/recipes/pot-roasted-turkey-38177 (may not work)