Turkey with Carrots, Celery and Onions: An Easy and Delicious Classic

Turkey with carrots, celery and onions is a beloved classic recipe that has graced holiday tables for generations. This simple yet hearty dish combines tender roasted turkey with aromatic vegetables for a foolproof crowd-pleaser. In this article, we’ll walk through how to make this timeless recipe easily and deliciously. Whether it’s your first time cooking turkey or you’re a seasoned pro, read on for pro tips, ingredient specifics and simple instructions for crafting the perfect turkey with carrots, celery and onions.

Overview and Benefits

This recipe revolves around oven-roasting a whole turkey together with root vegetables. The vegetables not only add great flavor as they soak up the turkey juices, but also help keep the turkey nice and moist. It’s a simple “one-pan” meal that delivers lots of comfort with little effort.

Some key benefits of this classic recipe include

• Easy to prep: With just 1 main protein and 3 core veggies, it’s simple to prep. Just chop the vegetables, season the turkey and throw it all in the oven.

• Versatile: It works for small or large gatherings, with a turkey weighing anywhere from 10 to 20 pounds.

• Make-ahead potential: The dish can be prepped 1-2 days ahead, refrigerated uncooked, then roasted right before serving.

• Delicious leftovers Roast turkey and veggies make for easy sandwiches, soups, casseroles and more

• Nutritious: Turkey provides protein while carrots, celery and onions deliver fiber, vitamins and minerals.

Picking the Right Ingredients

While the ingredient list is straightforward, choosing high-quality items makes all the difference. Here are some tips:

• Turkey: Go for a fresh, natural turkey if possible. Allow 1 pound per person, erring on the larger size. Aim for 14-16 lbs for smaller gatherings and 18-20 lbs for big groups.

• Carrots: Opt for fresh carrots with bright color and firmness. Peel and chop them into large chunks. Baby carrots also work nicely.

• Celery Look for crisp, rigid stalks. Chop into 2-3 inch pieces. Leaves can be used too.

• Onions: Yellow, white or red onions all work well. Peel and cut into wedges.

• Herbs: Fresh sage, rosemary, thyme and parsley pair wonderfully.

• Oils/Fats: Olive oil, butter or a blend to rub the turkey skin for browning.

• Salt and Pepper: Generously season the turkey inside and out.

Step-By-Step Cooking Guide

Follow these simple steps for foolproof results:

Prep the Turkey and Vegetables

1. Thaw turkey completely in the refrigerator if frozen. Remove giblets and neck from cavities. Pat dry with paper towels.

2. Peel and chop the carrots, celery, and onions into large chunks. Place in a roasting pan.

3. Chop fresh herbs like sage, rosemary, thyme and parsley.

4. In a small bowl, mix melted butter/oil, herbs, salt, and pepper.

Season and Truss Turkey

1. Generously coat turkey inside and out with the herb mixture. Also slip some under the skin directly onto the breast meat.

2. Truss the turkey legs together with kitchen twine to keep shape during roasting. Tuck wing tips under.

Roast the Turkey and Vegetables

1. Place turkey on top of the vegetables in the roasting pan. Pour 1 cup broth or wine in the bottom of the pan.

2. Roast turkey in a 350°F oven for about 15-18 minutes per pound, until the thighs reach 165°F.

3. Baste occasionally with pan juices. Add more broth if pan gets dry.

4. Allow turkey to rest 15+ minutes before carving. Serve with pan juices and roasted vegetables.

Handy Tips for Success

Here are some additional pointers for executing this recipe perfectly:

• For crispier skin, rub turkey with a little baking powder before seasoning and roasting.

• Tent turkey with foil halfway through roasting if skin browns too quickly.

• Use a meat thermometer to accurately determine doneness, not just time.

• Letting the turkey rest after roasting allows juices to redistribute and makes carving easier.

• Make gravy from the pan drippings for an easy, delicious finish.

• Refrigerate leftovers within 2 hours. Reheat thoroughly later before serving.

Trying Flavor Variations

While the basic recipe sings with just turkey, carrots, celery and onions, you can put your own spin on it. Consider stirring in:

• Herbs like rosemary, thyme or sage
• Diced apples or pears
• Chopped potatoes or sweet potatoes
• Fennel, leeks or shallots
• Citrus wedges like lemon or orange

You can also rub bold spice blends under the turkey skin like:

• Smoked paprika and garlic powder
• Italian seasoning
• Moroccan spices

Don’t be afraid to get creative and make this comforting classic your own!

Recipe Inspiration

To spark your inspiration, here are two full recipe variations on traditional turkey with carrots, onions and celery:

Easy Herb-Roasted Turkey

Ingredients:

• 1 (12-14 lb) whole turkey, giblets removed
• 1 tbsp olive oil
• 2 tsp dried sage
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 medium onions, quartered
• 3 medium carrots, peeled and halved
• 2 celery stalks, cut into thirds

Instructions:

1. Preheat oven to 350°F. Pat turkey dry with paper towels.

2. In a small bowl, combine olive oil, sage, thyme rosemary, salt, and pepper.

3. Loosen turkey skin from breast and rub herb mixture directly onto meat. Rub skin with any remaining herb mix.

4. Stuff onion quarters, carrot halves and celery pieces into the turkey cavity. Truss legs.

5. Place turkey in roasting pan, breast-side up. Surround with remaining vegetables.

6. Roast turkey until thighs reach 165°F, about 3 hours. Baste occasionally with pan juices.

7. Let rest 15 minutes before slicing and serving.

Thanksgiving Turkey with Root Vegetables

Ingredients:

• 1 (14-16 lb) whole turkey, giblets removed
• 1 lemon, quartered
• 2 sprigs fresh rosemary
• Leaves from 4 sprigs fresh thyme
• 2 tbsp olive oil, divided
• Salt and pepper to taste
• 1 pound carrots, peeled and halved
• 1 pound parsnips, peeled and halved
• 1 pound Brussels sprouts, halved

Instructions:

1. Preheat oven to 425°F. Rinse turkey inside and out; pat dry.

2. Stuff cavity with lemon, rosemary and thyme. Brush skin with 1 tbsp oil and generously season with salt and pepper.

3. In a bowl, toss carrots, parsnips and Brussels sprouts with remaining oil, salt, and pepper.

4. Scatter vegetables in a roasting pan and place turkey on top.

5. Roast turkey for 30 minutes. Reduce heat to 350°F and continue roasting about 2 hours until 165°F.

6. Let rest 15 minutes before slicing and serving with roasted veggies.

Frequently Asked Questions

Here are some common questions about cooking turkey with carrots, onions and celery:

What size turkey should I buy?
Plan on about 1 pound of turkey per person. For 4-8 guests, a 12-15 lb turkey is ideal. Bump up to an 18-22lb turkey for larger gatherings of 10+ people.

How long does it take to roast?
Whole turkeys take about 15-18 minutes per pound at 350°F. So a 15 lb turkey would roast about 3 to 4 hours total until thighs reach 165°F.

What if my pan juices burn?
Add 1-2 cups of broth or water to the bottom of the pan during roasting to keep juices from burning. Baste frequently as well.

Can I prep this ahead of time?
Yes! You can prep the raw turkey 1-2 days in advance. Keep it chilled until ready to roast. Chopped veggies can also be prepped a day ahead.

Can I use turkey parts instead?
Absolutely! You can use bone-in turkey breasts, legs or wings in place of a whole turkey. Reduce roasting time to about 15-20 minutes per pound.

The Perfect Centerpiece for Holiday Meals

When it comes to timeless appeal, versatility and delicious comfort-food flavor, it’s easy to see why turkey with carrots, celery and onions has endured as a cherished holiday recipe for ages. With a few simple tricks and our step