• Las Vegas Recipe Guru Summerlin Turkey and Roasted Vegetables

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    Las Vegas Recipe Guru Summerlin Turkey and Roasted Vegetables
    Prep: 2 hours Cook: 6 hours Servings: 20
    by Las Vegas Recipe Guru Summerlin
    14 recipes
    This makes for a more healthy and unique approach to a turkey meal anytime. Breaded stuffing of course could be added as a side, but there is no need and if served without that condiment, it won’t be missed. A good cranberry wine goes well with this. Enjoy :)


    • 2 8 oz large bell peppers , 1/8 inch sliced strips lengthwise
    • 1 32 oz giant onion, 1/8 inch sliced wedges, lengthwise
    • 16 oz fresh whole mushrooms, quartered
    • 8 oz fresh baby carrots, (rinsed in cold water)
    • 8oz fresh celery, cut 1/8 in length wise
    • 4 medium sized red potatoes, diced into 1/8 in squares
    • 1 16 lb turkey, (cleaned and giblets taken out)
    • 3 oz rosemary leaves
    • 3 oz Monterey Chicken Seasoning
    • 3 oz granulated garlic
    • 1 ¾ oz Olive oil


    1. Preheat oven to 325 degrees. Once oven is preheated, set to bake at 325 degrees.
    2. Prepare turkey and place in large roasting pan then in oven. A 16 lb turkey should take approx. 4 to 5 hours at 325 degrees. (Note: It is traditional to cook turkey breast side up, but by cooking bird breast side down allows for much more tenderness on the finished product). Turkey should be cooked to 165 degrees at the center of the breast, the thickest part before removing from oven. Once removed, let bird stand for at least 30 minutes before carving. Carve bird and place meat into a large 16 to 22 in electric skillet. Pour turkey juices from the roasting pan over the meat. Keep pan on low heat and cover. (Note: in order to get all the juices from pan, add some hot water and mix around).
    3. Keeping the fresh vegetables separated, each having their own pan, spread out the sliced peppers, sliced onions, carrots, celery, potatoes, and quartered mushrooms on separate half sheet oven cooking pans. (cookie sheet pans will work as well) . The separation allows for the different cooking times required for each vegetable. If not enough pans are available, rotating pans after one vegetable is roasted will also work.
    4. Pour ½ oz oil on each pan and slightly mix the vegetables around with hands (using food service plastic gloves for protection) or rubber spatula until the vegetables are coated lightly with the oil. (Note: if preferred, less oil can be used for each pan, but insure there is a light coating, as this prevents the vegetables from drying, sticking on the pans, and helps keep the seasonings on them).
    5. Season each pan of vegetables evenly with 1 oz of the rosemary, Monterey Chicken Seasoning, and the grandulated garlic.
    6. Place each pan in the oven, onions for 25 minutes, peppers 15 minutes, and mushrooms 10 minutes. Flip vegetables over in each pan half way in the cooking process with a large stainless steel or heat proof spatula.
    7. Check vegetables for doneness as each time period comes up. Vegetables should be firm but roasted.
    8. After all ingredients are cooked, mix them in a large 16 to 22in electric skillet. Cover skillet with cover keep heat setting on low. Heat for 20 minutes. This allows for all the flavors to bake and merge together. Serve from skillet, keeping the skillet set on warm.

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