Holiday roasted whole turkey recipe | Exceldor

Ingredients

• 1 cup (250 ml) white wine
• 2 cups (500 ml) chicken broth
• 1 carrot, diced
• 2 garlic cloves, peeled
• 2 tbsp. (30 ml) Dijon mustard
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and pepper, to taste
• 1 tbsp. (15 ml) corn starch
• 1 lb (450 g) baby potatoes
• 10 peeled Nantes carrots, halved lengthwise
• 10 peeled parsnips, halved lengthwise
• 2 red onions, cut into wedges
• 1 small acorn squash, peeled and diced
• 2 tbsp. (30 ml) fresh thyme, chopped
• 2 tbsp. (30 ml) fresh oregano, chopped
• 1 tbsp. (15 ml) fresh cilantro leaves
• 2 tbsp. (30 ml) olive oil