This one-pan turkey dinner is comforting, flavourful, and perfect for smaller holiday gatherings or weekend meals. Bone-in turkey breast and thighs are braised slowly with shallots, carrots, celery, and herbs until tender, then finished with seasonal root vegetables and green beans in a rich pan sauce.

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Table of Contents

• Ingredients you’ll need
  
• How to make herb & shallot braised turkey
  
• Tips for success
  
• FAQ
  

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Ingredients you’ll need

For the turkey:

• 1 bone-in, skin-on split turkey breast (750g)
  
• 2 bone-in, skin-on turkey thighs (750g)
  
• 2 tablespoons canola oil
  
• 4 large shallots, roughly chopped
  
• 1 carrot, peeled and diced
  
• 2 celery stalks, diced
  
• 3 cloves garlic, halved
  
• 8 sage leaves, chopped
  
• 1 tablespoon fresh thyme leaves, chopped
  
• 1 tablespoon fresh rosemary, chopped
  
• ½ cup vermouth
  
• 1½ cups chicken stock (plus more if needed)
  
• Salt and pepper
  

For the vegetables:

• 2 carrots, peeled, halved crosswise, and quartered lengthwise
  
• 2 parsnips, peeled, halved crosswise, and quartered lengthwise
  
• 2 cups frozen cut green beans (thawed)
  

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How to make herb & shallot braised turkey

1. Preheat oven to 350°F. Remove green beans from freezer and set aside to thaw.
   
2. Heat a large, ovenproof, high-sided skillet (14-inch) over medium-high heat and add the canola oil.
   
3. Pat the turkey pieces dry and season generously with salt and pepper. Place them skin-side down in the skillet and sear for 5–8 minutes until golden brown. Flip and cook for another 3 minutes. Transfer the turkey to a plate.
   
4. To the same skillet, add the shallots, diced carrot, celery, garlic, sage, thyme, and rosemary. Cook for 5 minutes, stirring occasionally.
   
5. Pour in the vermouth and chicken stock. Bring to a simmer. Nestle the turkey pieces back into the pan, skin-side up. Add more stock if needed so the liquid comes halfway up the turkey.
   
6. Cover the skillet with a tight-fitting lid or foil and transfer to the oven. Braise for 45 minutes.
   
7. Remove the skillet from the oven and discard the lid. Skim any excess fat from the top of the braising liquid.
   
8. Increase oven temperature to 375°F. Add the carrots and parsnips to the skillet and toss to coat with the braising liquid.
   
9. Return the skillet to the oven uncovered for 35–45 minutes, basting the turkey occasionally, until the vegetables are tender and the turkey is fully cooked.
   
10. Add the green beans, toss them with the other vegetables, and return to the oven for 5 minutes to warm through.
    
11. Transfer turkey to a serving platter and tent loosely with foil. Scoop vegetables into a serving bowl.
    
12. Serve warm with some of the pan juices.
    

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Tips for success

• Use bone-in, skin-on turkey pieces for the best flavour and moisture.
  
• Make sure the braising liquid only comes halfway up the meat to allow the skin to brown.
  
• If you don’t have vermouth, dry white wine is a good substitute.
  
• For a richer sauce, whisk in a knob of butter after cooking or reduce the braising liquid slightly on the stove before serving.
  

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FAQ

Can I make this ahead of time?
Yes. Cook the turkey and vegetables fully, then refrigerate. Reheat gently in the oven at 325°F, covered, until warmed through.

Can I use chicken instead of turkey?
Absolutely. Bone-in chicken thighs or breasts work well. Adjust cook time slightly (chicken cooks faster).

What can I serve this with?
This is a full meal on its own, but mashed potatoes, crusty bread, or a green salad make great additions.Is vermouth necessary?
No—but it adds complexity. You can substitute with dry white wine or simply use extra chicken stock.

Herb & Shallot Braised Turkey with Vegetables

Print Recipe

• Author: Andrea Buckett
• Yield: Serves 4

Ingredients

Units USM

For the turkey

• 1 skin on bone in split turkey breast (.750g)
• 2 skin on bone in turkey thighs (.750g)
• 2 tablespoons canola oil
• 4 large shallots, roughly chopped
• 1 carrots, peeled and diced
• 2 celery stalks, trimmed and diced
• 3 cloves garlic, cut in half
• 8 sage leaves, roughly chopped
• 1 tbsp chopped fresh thyme leaves
• 1 tbsp chopped fresh rosemary
• 1/2 cup vermouth
• 1 1/2 –cups chicken stock
• Salt and Pepper

For the vegetables

• 2 carrots, peeled and cut in half crosswise and then into quarters lengthwise
• 2 parsnips, peeled and cut half crosswise and then into quarters lengthwise
• 2 cups frozen cut green beans

Instructions

Preheat the oven to 350F and remove the green beans from the freezer to thaw.

1. Heat a large, high sided oven proof skillet (14 inches), over medium-high heat and add canola oil.
2. Season the turkey pieces all over with salt and pepper..  Add the turkey, skin side down to the skillet and cook for about 5-8 minutes until the skin is golden brown.  Turn the turkey and cook on the other side for another 3 minutes.  Transfer the turkey to a plate.
3. Add the shallots, carrot, celery,  garlic, sage, thyme and rosemary to the pan with the turkey drippings and cook, stirring occasionally for 5 minutes.
4. Pour in the vermouth and chicken stock and bring to a simmer. Nestle the turkey pieces back into the pan.  Ensure that the liquid comes half way up the turkey pieces – add more stock if needed. Cover and cook for 45min.
5. Remove the skillet from the oven. Remove the lid. Skim any excess fat off the top of the liquid.
6. Add the carrots and parsnips to the skillet. Toss them in the braising liquid.
7. Turn the oven up to 375°F.
8. Return the skillet to the oven, uncovered and continue to cook for another 35-45 minutes, basting the turkey occasionally until the veggies are tender. Add the green beans to the skillet and toss with the other vegetables. Cook for 5 minutes until warmed through.
9. Remove the skillet from the oven. Transfer the turkey to a servind plate and cover. Transfer the vegetables into a serving dish.

Serve