Last year was a big feast, this year I felt more like a low-key affair. But a Thanksgiving without the aromas of a broiled turkey in the house and plenty of leftovers for soup the next day is also a no-go. This is a simple, low-key Thanksgiving meal with all the necessities; turkey, root vegetables, gravy, good smells, and it is all in pot pot and takes about 1 1/2 hours in the oven. Plenty good.
Thanksgiving, for 1 or 2 with beets, carrots and potatoes
- 2 beets, peeled
- 2 large carrots, peeled
- 2-3 regular sized russet potatoes, peeled
- 2 turkey legs, unfrozen
- salt, pepper, herbs des Provence
- 1/2 cup water
- 1 oven proof casserole
Preheat oven to 400F.
Cut the vegetables in large chunks and distributed on the bottom of the casserole. Season with salt, pepper and herbs des Provence. Wash the turkey, put dry with paper towels and season with salt, pepper and herbs the Provence. Place in the oven with a lid (or cover with aluminum foil) for 20 min. Remove lid/cover and bake for 1h or until thermometer inserted at thick part of turkey leg reads 185F. --- Serve vegetables with slices of turkey.