Description
A festive and hearty roasted turkey surrounded by a medley of caramelized root vegetables and sweet cranberries, perfect for holiday gatherings.
Ingredients
Scale
For the Crust:
- 1 whole turkey (12–14 lbs), thawed
- 2 cups butternut squash, cubed
- 1 cup carrots, sliced
- 1 cup Brussels sprouts, halved
- 1 large sweet potato, cubed
- 1 cup fresh cranberries
- 4 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 1 onion, quartered
- 4 cloves garlic, smashed
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Pat the turkey dry and season inside and out with salt, pepper, thyme, and rosemary. Stuff cavity with onion and garlic.
- In a large bowl, toss butternut squash, carrots, Brussels sprouts, sweet potato, and cranberries with olive oil, maple syrup, salt, and pepper.
- Arrange the turkey in a roasting pan and surround with the vegetable mixture. Roast for 3-4 hours, basting occasionally, until turkey reaches 165°F internally.
- Remove from oven, let turkey rest for 20 minutes before carving. Serve with the caramelized vegetables and pan juices.
Notes
You can customize the seasonings to taste.