Baked Turkey Hind Quarters And Vegetables
Juicy baked turkey hind quarters paired with flavorful vegetables and a savory broth, perfect for hearty family dinners or festive occasions.
Ingredients
- 2 turkey hind quarters (drumsticks and thighs) ⓘ
- 1/4 tsp. pepper
- 1/4 tsp. paprika ⓘ
- 1 tsp. salt ⓘ
- 1 Tbsp. cornstarch ⓘ
- 1 Tbsp. salad oil ⓘ
- 1 cup chicken broth ⓘ
- 1 large onion, sliced and separated into rings ⓘ
- 2 large carrots, diagonally cut into 1/4-inch slices ⓘ
- 2 large potatoes ⓘ
- 1 clove garlic, minced or pressed ⓘ
Instructions
- Remove and discard the skin from the turkey hind quarters.
- Arrange the turkey hind quarters in a shallow, 3-quart casserole dish.
- In a small bowl, combine chicken broth, pepper, paprika, salt, and cornstarch; set aside.
- Arrange sliced onions, diagonally cut carrots, and potatoes around the turkey in the casserole.
- Add minced or pressed garlic over the vegetables and turkey.
- Pour the broth mixture over the turkey and vegetables.
- Drizzle salad oil over the top.
- Cover the casserole and bake in a preheated oven at 350°F (175°C) for approximately 90 minutes or until the turkey is cooked through and vegetables are tender.
Tips & Substitutions
For extra flavor, marinate the turkey hind quarters in the broth mixture overnight. If you prefer, swap out the potatoes for sweet potatoes or parsnips for a different flavor profile. Adjust spices to your taste; adding a touch of cayenne can give it a nice kick. Ensure the vegetables are cut uniformly for even cooking.
Serving Suggestions
Serve the baked turkey hind quarters with a side of steamed green beans or a fresh salad for a complete meal. This dish pairs beautifully with Charleston Squash Casserole for a hearty family dinner. For added richness, consider serving with a homemade gravy made from the pan drippings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the turkey and vegetables in a baking dish, cover with foil, and warm in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also reheat in the microwave, but the oven helps maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Turkey Hind Quarters And Vegetables contains roughly 679 calories, with 19g protein, 125g carbohydrates, and 19g fat. It is an excellent source of vitamin A (327% of the Daily Value), dietary fiber (120% of the Daily Value), and iron (80% of the Daily Value). Note that it is relatively high in sodium, at 592mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use turkey thighs instead of hind quarters?
Yes, turkey thighs can be used as a substitute for hind quarters. Adjust the cooking time to about 75 minutes, as thighs may cook faster. Ensure they reach an internal temperature of 165°F (74°C).
What can I do if I don't have chicken broth?
If you don't have chicken broth, vegetable broth or even water can be used as a substitute. For extra flavor, you can add a splash of soy sauce or Worcestershire sauce to enhance the taste. Adjust the seasoning accordingly.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or even mushrooms for added nutrition and flavor. Just ensure they are cut to similar sizes as the carrots and potatoes for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).