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Recipe: One-pot kumquat turkey roast with wild rice - savory kumquat recipe
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One-pot kumquat turkey roast with wild rice

A delicious, savory, and simple one-pot recipe featuring kumquats, whole bone-in turkey thighs, and wild rice.
Course Dinner
Cuisine American
Keyword kumquat recipe, one-pot recipe, one-pot turkey kumquat recipe, savory kumquat recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Servings 4

Ingredients

  • 3 lbs turkey thighs bone in skin on (4 whole thighs)
  • 2 cups kumquats, quartered and de-seeded 
  • 1 yellow onion, diced (about 1 1/4 cup) 
  • 1 cup quartered and diced carrots (2 medium sized carrots)
  • 1/2 cup diced celery (1 large stick)
  • 6 cloves garlic, diced 
  • 2.5 cups chicken stock
  • 11 ounces cream of mushroom soup (about 1 1/3 cups)
  • 2 tbsp poultry seasoning
  • 2 cups wild blend rice, uncooked
  • 2 tbsp fresh thyme, finely diced
  • 4 tbsp fresh rosemary, finely diced
  • 1/2 tsp salt (for turkey)
  • 1/4 tsp fresh ground black pepper (for turkey)
  • 1/4 cup extra virgin olive oil (for turkey)
  • diced parsley for garnish

Instructions

  • Preheat oven to 375F speed bake/convect.
  • Place the turkey thighs in a large bowl. Add olive oil, poultry seasoning, fresh herbs, salt, and pepper, then rub on by hand until thighs are evenly covered with herbs and oil. 
    In cast iron dutch oven (or other large baking dish), add all other ingredients together and stir until combined. Place turkey thighs on top of other ingredients in pan, skin side up.
  • Cover and bake for 45 minutes. Then uncover and bake for another hour or until rice has reached desire consistency. Let cool to desired temperature then serve!