cup frozen pearl onions or 2 small onions, cut in wedges
medium carrots cut in quarters lengthwise, then in 2-inch pieces
Salt and pepper
cup chicken broth
teaspoon each minced garlic and crushed dried rosemary
package (9 ounces) frozen artichoke hearts, thawed and separated
jar (2 ounces) pimiento-stuffed olives, drained
Fresh rosemary and grated orange peel (optional)
Heat oven to 350°F. In roasting pan, place turkey roast, pop-up timer on top. Surround turkey with potatoes, onions and carrots. Season with salt and pepper to taste. Grate peel from orange, then squeeze juice and pour broth over meat and vegetables. Sprinkle with garlic and rosemary. Bring mixture to a boil on rangetop; cover roasting pan and place in oven. Bake 30 minutes. Stir artichokes and olives into vegetables. Bake until timer pops, 10 to 20 minutes longer. Remove roast and vegetables to serving platter. Place roasting pan over high heat and boil juices until reduced by half. To serve, spoon juices over sliced turkey and vegetables. Garnish with fresh rosemary and grated orange peel, if desired.
Note: If you’re doubling the recipe and using a larger roast (3 to 4 pounds), don’t add potatoes, onions and carrots until roast has cooked for an hour, or the vegetables will be overcooked. Baste the vegetables with pan drippings after adding them, then continue cooking as directed in recipe.