Cook the Book: Magee's Roast Turkey, Parsley Potatoes, and Stewed Zucchini

Name: Cook the Book: Magee's Roast Turkey, Parsley Potatoes, and Stewed Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 794 grams can diced tomatoes, with juice; 2 Tbsps corn oil; 1 teaspoons dried basil; 0 all-purpose flour; 0 teaspoons garlic powder; 1 teaspoon kosher salt; 6 servings Kosher salt and freshly ground black pepper; 1 kilograms red or white new potatoes, peeled; 1 onion, chopped; 1 finely chopped parsley; 1 teaspoons sugar; 3 kilograms whole bone-in turkey breast preferably free-range; 59 milliliters (1/2 stick) unsalted butter, melted; 8 green zucchini, cut into 1-inch slices

Cook the Book: Magee's Roast Turkey, Parsley Potatoes, and Stewed Zucchini might be just the main course you are searching for. One serving contains 809 calories, 107g of protein, and 21g of fat. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. Thanksgiving will be even more special with this recipe. If you have flour, onion, kosher salt, and a few other ingredients on hand, you can make it. To use up the corn oil you could follow this main course with the Lemon Chiffon Cake With Raspberry Cream as a dessert.

Instructions

Preheat the oven to 350° F and remove the top rack so the turkey fits.

Ingredients you will need

Whole Turkey

Equipment you will use

Oven

Rinse the turkey breast with cold water and pat dry with paper towels.

Ingredients you will need

Turkey Breast

Water

Equipment you will use

Paper Towels

Sprinkle the skin generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Put the turkey, breast-side up, in a large roasting pan. Cook until an instant-read thermometer inserted in the thickest part of the breast registers 160 to 165° F, about 2 hours. If the turkey begins to get too dark before it is cooked through, cover loosely with aluminum foil.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Roasting Pan

Kitchen Thermometer

Transfer the turkey to a cutting board and let rest for 15 minutes before carving, so the juices can settle back into the meat. In the meantime, make the gravy.

Ingredients you will need

Whole Turkey

Gravy

Meat

Equipment you will use

Cutting Board

In a glass measuring cup or small bowl, combine the flour with 1/4 cup cool water and stir to mix well.

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Measuring Cup

Bowl

Add to the roasting pan and stir into the juices, scraping up any browned bits from the bottom of the pan.

Equipment you will use

Roasting Pan

Place the pan over high heat and bring to a boil, then reduce to medium-low and simmer until the gravy thickens slightly, about 3 minutes.

Ingredients you will need

Gravy

Equipment you will use

Frying Pan

Remove from the heat and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Carve the turkey and serve with the gravy, potatoes, and zucchini.

Ingredients you will need

Potato

Zucchini

Whole Turkey

Gravy

Parsley Potatoes

Ingredients you will need

Potato

Parsley

Put the potatoes in a large pot and add cold water to cover.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add the salt and bring to a boil over high heat, uncovered. Reduce the heat to medium and simmer until there is no resistance when a fork is inserted into the potatoes, about 30 minutes.

Ingredients you will need

Potato

Salt

Drain the potatoes well in a colander.

Ingredients you will need

Potato

Equipment you will use

Colander

Spread the potatoes out in a shallow baking pan.

Ingredients you will need

Potato

Spread

Equipment you will use

Baking Pan

Brush with the melted butter and sprinkle evenly with the parsley. The parsley potatoes can be held in a warm oven.

Ingredients you will need

Potato

Parsley

Butter

Equipment you will use

Oven

Stewed Zucchini

Ingredients you will need

Zucchini

Place a pot over medium-low heat and coat with the oil. When the oil is hazy, add the onion, sugar, garlic powder, 1/2 teaspoon of the salt, and the pepper. Cook slowly until the onion is soft but not browned, about 10 minutes. Carefully pour in the tomatoes with their juice and add the basil. Stir the sauce to combine the ingredients. Simmer gently, uncovered, stirring occasionally, for 30 minutes, to allow the flavors to marry.

Ingredients you will need

Garlic Powder

Tomato

Pepper

Basil

Juice

Onion

Sauce

Sugar

Salt

Cooking Oil

Equipment you will use

Pot

Bring a large pot of water to a simmer.

Ingredients you will need

Water

Equipment you will use

Pot

Add the zucchini and cover. Cook until tender, 3 to 4 minutes. Stir in the remaining 1/2 teaspoon of salt, then drain. Arrange the zucchini on a platter and spoon the desired amount of tomato sauce on top.

Ingredients you will need

Tomato Sauce