2 turkey thighs, raw
1/2 sm. cabbage, shredded
3 med. onions, peeled & cut in 8ths
3 parsnips, scraped & cut in 2" chunks
6 carrots, scraped & cut in 2" chunks
3-4 turnips, peeled & cut in 8ths
1 lg. rutabaga, peeled & sliced, cut lg. slices in half
1/2 c. dry white wine or chicken broth
Salt & pepper to taste
2 tsp. basil

In a large roasting pan, sprayed with "Pam" layer the vegetables, place thighs on top. Season. Pour liquid around sides. Cover. Bake at 375 degrees until turkey is done, about 1-1 1/2 hours. Toward the end of cooking, baste thighs frequently. You may add more liquid if it seems dry.