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Roasted Turkey with Sweet Potato Rice



  • Serves 4
  • Cooks in 21.5 mins (20m prep + 1.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Turkey, rice, sweet potatoes

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 375°F (190°C).
  2. 2.Place the turkey on a roasting pan and season it with salt, pepper, and your favorite herbs and spices.
  3. 3.Roast the turkey in the preheated oven for about 2 hours or until the internal temperature reaches 165°F (74°C).
  4. 4.While the turkey is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  5. 5.Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  6. 6.Add the diced sweet potatoes, chopped thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
  7. 7.Pour the chicken broth into the skillet and bring it to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the sweet potatoes are tender.
  8. 8.Fluff the cooked rice with a fork and add it to the skillet. Stir well to combine all the ingredients. Cook for an additional 2-3 minutes to heat the rice through.
  9. 9.Remove the turkey from the oven and let it rest for 10-15 minutes before carving.
  10. 10.Serve the roasted turkey with a generous portion of sweet potato rice. Garnish with freshly chopped parsley.
  11. 11.Enjoy your delicious and comforting meal!

lightbulb_outline Tips

  • chevron_rightFeel free to add your favorite herbs and spices to the turkey for extra flavor.
  • chevron_rightIf you don't have chicken broth, you can use vegetable broth or water instead.
  • chevron_rightMake sure to let the turkey rest before carving to ensure juicy and tender meat.
  • chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. Reheat the turkey and sweet potato rice separately for best results.