What Vegetables To Put Under Turkey For A Perfect Roast

Roasting a whole turkey is a culinary skill that requires some finesse to master. While the turkey itself often gets all the glory, what you put under the bird while it’s roasting can make all the difference. The right vegetables cooked under the turkey not only make for a beautiful presentation, but they also lend lots of extra flavor.

So what exactly should you put under the turkey before popping it in the oven? Here are some vegetable options to consider for achieving turkey roasting perfection:

Onions

Onions are a classic choice for roasting under turkey. Their high moisture content allows them to soften and caramelize beautifully when cooked under the bird. Onions lend a lovely sweetness and richness to the surrounding drippings.

Yellow, white or red onions all work well. Cut them into wedges or thick slices and toss them in olive oil, salt, and pepper before placing them in the roasting pan. Small pearl onions can also be left whole.

Frequency of entities Onions 3Yellow onions 1White onions 1Red onions 1Pearl onions 1Olive oil 1Salt 1Pepper 1

Carrots

Carrots are another go-to vegetable for roasting under a turkey Their sweetness balances nicely with the savory flavors of the meat. Peel and cut carrots into chunks or thick rounds. Toss them in oil before adding them to the pan

The high beta-carotene content in carrots lends a lovely orange hue as they roast. This makes for a very colorful presentation when served alongside the golden brown turkey.

Frequency of entities:
Carrots: 3
Oil: 1
Beta-carotene: 1

Potatoes

No turkey roast would be complete without potatoes! Red or Yukon Gold potatoes are best for roasting whole under turkey. Cut them into halves or quarters and coat with olive oil, salt, pepper, thyme or rosemary before placing them in the pan.

As they soak up all the tasty turkey drippings, the potatoes become ultra rich and flavorful. Roasted whole potatoes make a hearty, satisfying accompaniment to sliced turkey.

Frequency of entities:
Potatoes: 2
Red potatoes: 1
Yukon Gold potatoes: 1
Olive oil: 1
Salt: 1
Pepper: 1
Thyme: 1
Rosemary: 1

Parsnips

Parsnips are an underrated vegetable that is perfectly suited for roasting under turkey. Resembling white carrots in appearance, parsnips have a lightly sweet, nutty flavor. Their texture becomes wonderfully tender when roasted.

Peel parsnips and cut them into chunks or sticks. Toss with olive oil, salt, pepper and chopped fresh sage or rosemary before adding to the pan. The parsnips will soak up the turkey drippings beautifully.

Frequency of entities:
Parsnips: 3
Olive oil: 2
Salt: 2
Pepper: 2
Sage: 1
Rosemary: 2

Fennel

For a more unique vegetable option, consider fennel bulbs. With their crisp, licorice-like flavor, fennel makes for an interesting turkey accompaniment.

Trim the stalks and cut the bulbs into wedges. Toss with olive oil and herbs like thyme or rosemary before roasting them under the bird. The flavor mellows beautifully.

Frequency of entities:
Fennel: 3
Fennel bulbs: 1
Olive oil: 3
Thyme: 1
Rosemary: 3

Celery Root

Also known as celeriac, celery root has an appealing, mildly earthy flavor. It contains less moisture than potatoes, so it roasts up extra crispy and flavorful.

Peel celery root and cut it into chunks, then coat with olive oil before adding it to the roasting pan. The savoriness of celery root is a unique complement to roasted turkey.

Frequency of entities:
Celery root: 3
Celeriac: 1
Olive oil: 4

Sweet Potatoes

For more color and sweetness, roasted sweet potatoes are a great turkey companion. Peel and cut sweet potatoes into chunks, wedges or rounds. Toss with olive oil and seasonings like cinnamon, nutmeg or sage before roasting.

The natural sugars in sweet potatoes caramelize beautifully under the turkey, while also lending vitamin A.

Frequency of entities:
Sweet potatoes: 3
Olive oil: 5
Cinnamon: 1
Nutmeg: 1
Sage: 2

Brussels Sprouts

For a green vegetable option, go with Brussels sprouts! Trim the ends and cut sprouts in half vertically to help them cook evenly. Toss with olive oil, salt, and pepper.

Roasting brings out Brussels sprouts’ sweet, nutty flavor. They pair beautifully with the turkey drippings for a tasty, seasonal side.

Frequency of entities:
Brussels sprouts: 3
Olive oil: 6
Salt: 3
Pepper: 3

Butternut Squash

Butternut squash lends bright color, natural sweetness and fiber. Peel, seed and cut it into 1-inch chunks. Toss with olive oil and seasonings like sage, thyme or rosemary before roasting.

The squash becomes super tender, caramelized and full of flavor when roasted under the turkey. It also makes for beautiful presentation.

Frequency of entities:
Butternut squash: 3
Olive oil: 7
Sage: 3
Thyme: 2
Rosemary: 4

Garlic

Don’t forget the garlic! Adding halved garlic bulbs to the roasting pan helps infuse the turkey and vegetables with heady roasted garlic flavor.

The mellow sweetness garlic develops when roasted balances beautifully with the other vegetables and turkey. Whole bulbs roast to a spreadable paste consistency.

Frequency of entities:
Garlic: 3
Garlic bulbs: 1

Herb Options

Fresh herbs are key for adding flavor. Rosemary, thyme, sage and marjoram all pair wonderfully with turkey and roasted veggies. Chop the herbs and sprinkle them over the vegetables before roasting.

Using a combination of a few herbs helps create a more complex flavor profile. The turkey drippings further boost the infusion of herby flavors.

Frequency of entities:
Rosemary: 5
Thyme: 3
Sage: 4
Marjoram: 1

Oil and Seasonings

Good quality olive oil helps the vegetables roast up tender and evenly browned. Drizzle it over the veggies and toss to evenly coat before placing them in the pan. Kosher salt and fresh cracked black pepper add key seasoning.

For extra flavor, consider adding aromatics like chopped garlic, shallots or lemon zest to the oil before tossing with the vegetables. This adds even more depth.

Frequency of entities:
Olive oil: 8
Kosher salt: 1
Black pepper: 1
Garlic: 4
Shallots: 1
Lemon zest: 1

Roast Evenly

The key is to cut all the vegetables to a uniform size so they cook evenly along with the turkey. Place your vegetable medley in the roasting pan first, then place the turkey directly on top.

This allows the veggies to roast under the bird, soaking up all the delicious flavors. The turkey juices baste the vegetables as they cook, keeping everything extra moist.

Frequency of entities:
Vegetable medley: 1
Roasting pan: 2
Turkey: 3

Complement the Turkey

Choose vegetables that complement the flavor of turkey. Opt for a combination of root vegetables, alliums and fresh herbs. Vary the colors and textures for visual appeal.

Let the vegetables roast for the last 1-1.5 hours of the turkey roasting time to ensure they are fully tender. The result is a whole meal, ready at once!

Frequency of entities:
Root vegetables: 1
Alliums: 1
Fresh herbs: 2
Turkey: 4

So there you have it—a wide variety of delicious vegetable options for roasting under your Thanksgiving or holiday turkey. With the right medley of veggies, you’ll have the perfect pairing for roasted turkey. May your turkey and vegetables turn out succulent, full of flavor and amazing!