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Turkey Pot Roast


      2 to 3 pounds turkey thighs
      salt and pepper to taste
      1/2 cup finely chopped onions
      2 garlic cloves, minced
      1/2 teaspoon dried basil, crumbled
      1/4 teaspoon thyme
      1 cup turkey broth or water
      3 potatoes, pared and halved
      6 carrots, peeled, chunked
      1 tablespoon cornstarch
      1/4 cup cold water
      2 tablespoons chopped fresh parsley


    Rinse turkey and pat dry. Place skin-side up in a non-stick Dutch oven. Salt and pepper  to taste. Bake in a preheated 450 degree oven 25 minutes, until skin is crisp. Drain and  discard any fat.
    Add onion, garlic, basil, thyme and broth (or water). Cover and simmer over low heat until  turkey is nearly tender, about one half hour. Add potatoes and carrots. Cover and cook  until vegetables are tender, about 20 minutes.
    Remove turkey and vegetables to a platter and keep warm. Skim any fat from pan juices and  discard. Mix cornstarch and cold water and stir into simmering pan juices. Cook, stirring  until sauce is thickened. Garnish with parsley.

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