Sheet Pan Roasted Turkey and Veggies
A one-pan turkey rice bowl with veggies, seasoned to perfection and easy to make. Perfect for weeknight dinners or meal prep.
Servings: 4
Calories: 603kcal
Equipment
- 11x8 inch (28x20 cm) Baking pan or a 12 to 14 inches (30 to 35 cm) oven-safe pan, should work as well, or somewhere in between
Ingredients
For the Turkey
- 2.5 pounds large turkey drumsticks or two smaller
Seasonings
- 2 tablespoon olive oil optional, for rubbing
- 2 teaspoon kosher salt or adjust based on turkey size
- 1 teaspoon ground black pepper
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground sage
- ¼ teaspoon cayenne pepper optional, for a slight kick
For the Rice & Veggies
- 200 g brown basmati rice 1 cup
- 500 g frozen mixed veggies 1 bag
- 5 garlic cloves minced
- 200 ml tomato passata about ¾ cup
- 1 chicken stock cube disolved into 50 ml boiled water
Instructions
- Preheat your oven to 400°F (200°C/180°C fan/gas mark 6). Start by preparing the turkey leg(s): make a few small cuts into the meat to allow the seasoning to penetrate deeply and ensure even cooking. Mix all the seasonings in a bowl, then rub the mixture all over the turkey. Place the seasoned turkey in a large, oven-safe pan and add 2 cups of water around (not over) the meat. Cover the pan tightly with foil and place it in the preheated oven to roast for 40 minutes.
- Rinse the rice thoroughly under cold water until the water runs clear, removing any excess starch. Soak the rice in warm water while the turkey is in the oven—this will help it cook faster later. Take the frozen veggies out of the freezer to defrost during this time.
- After 40 minutes, remove the turkey from the oven and take off the foil. Drain the soaked rice and spread it evenly around the turkey. Pour in enough chicken stock to cover the rice, then stir gently to submerge it. Flip the turkey leg and return the pan to the oven, uncovered, for another 20 minutes.
- Take the pan out of the oven and add the defrosted veggies over the rice. Pour the tomato passata evenly, then gently stir to combine without disturbing the turkey. Return to the oven for another 15-20 minutes, until the rice and veggies are tender. Add more stock if needed, but keep in mind that the veggies will release some liquid—avoid making the rice too watery.
- Once everything is cooked, let the turkey rest in the pan for about 5 minutes. Slice the turkey and serve it alongside the rice and veggie mixture. For the ultimate finishing touch, add some pickles on the side—they’ll bring a tangy contrast that ties everything together beautifully.
Notes
-
Rice Variations and Cooking Times:
- Brown basmati rice: As used in this recipe, it takes approximately 20 minutes to cook when soaked in warm water beforehand. Adjust the water ratio as needed.
- White basmati rice: Requires a shorter cooking time of 10-12 minutes. Reduce the total cooking time after adding the rice to avoid overcooking.
- Arborio rice: Expect a creamier texture due to its starch content. Cook for about 18-20 minutes but check for doneness as it may need slightly more liquid.
- Bulgur: This cooks much faster, taking only 12-15 minutes. Add it in the last 15 minutes of cooking the turkey and veggies.
- Turkey Tips: If using turkey breast instead of legs, check for an internal temperature of 165°F (75°C) to prevent it from drying out. Cutting slits into the meat ensures better seasoning distribution and even cooking.
- Veggie Suggestions: If using fresh veggies instead of frozen, blanch them briefly before adding them to the pan for quicker cooking.
- Seasoning Adjustments: Adjust cayenne pepper based on your heat tolerance. It’s optional and can be skipped for a milder dish.
- Serving Size: A turkey leg weighing 2.5 pounds should comfortably feed four people. Adjust portions if using a different cut or size.
- Water Ratios: Ensure the water level is just enough to cover the rice without oversaturating. You can always add a little more during cooking if needed.
- Resting Time: Allow the turkey to rest for a few minutes before serving to lock in the juices.
Nutrition
Calories: 603kcal | Carbohydrates: 63g | Protein: 43g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 1366mg | Potassium: 1154mg | Fiber: 8g | Sugar: 3g | Vitamin A: 6934IU | Vitamin C: 20mg | Calcium: 106mg | Iron: 7mg
