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Turkey Pot Roast II


      2 to 3 pounds turkey thighs
      salt, to taste
      black 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 fat-skimmed turkey broth
      3 potatoes, pared and halved
      6 carrots, peeled, chunked
      1 tablespoon cornstarch
      1/4 cup water, cold
      2 tablespoons chopped fresh parsley


    Use 1 to 2 pound turkey thighs. Rinse turkey thighs 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. (If broth is unavailable substitute water).  Cover and simmer over low heat (or bake at 375 degrees F.) 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.

    Note: Turkey thighs may be boned before cooking.
    If turkey broth is unavailable substitute water.

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