Ingredients:

  • 1 lb smoked turkey, cubed into ½-inch pieces
  • 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 3 large carrots, peeled and sliced into rounds
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the cubed potatoes and carrots with 3 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp kosher salt, and ½ tsp cracked black pepper until evenly coated.
  3. Place a 5-quart Dutch oven over medium-high heat on the stove. Add the cubed smoked turkey and sauté for 4–6 minutes until the edges are rich brown and the fat has rendered.
  4. Stir in 4 cloves minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the potato and carrot mixture, stirring gently to coat the vegetables in the turkey fat. Spread the mixture into a single layer and let it sizzle undisturbed for 3–5 minutes on the stovetop to jumpstart the crust.
  6. Transfer the Dutch oven directly into the preheated oven. Roast for 20–25 minutes, stirring once halfway through, until the potatoes have a shattering crust, carrots are tender, and turkey reaches a safe internal temperature of 165°F (74°C).
  7. Remove from the oven, drizzle with 1 tbsp lemon juice, and garnish with ¼ cup chopped fresh parsley before serving.