Herb-Roasted Turkey and Vegetables

Herb-Roasted Turkey and Vegetables

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Rated: 4
  • Makes: 4 servings
  • Prep 30 mins
  • Roast 20 mins
  • Roast 1 hr 15 mins to 1 hr 30 mins
  • Stand 10 mins
  • Carb Grams Per Serving: 21


  • 2 tablespoons snipped fresh parsley
  • 4 cloves garlic, minced
  • 1 teaspoon snipped fresh rosemary
  • 1 teaspoon snipped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 2 3/4 - 3 1/4 - pound turkey breast portion with bone, skin removed
  • Nonstick cooking spray
  • 3 cups tiny red potatoes, quartered (about 1 pound)
  • 2 cups baby carrots with tops trimmed and halved lengthwise (about 8 ounces)
  • 2 cups white and/or red pearl onions trimmed and halved (about 8 ounces)
  • 1 tablespoon olive oil


  1. Preheat oven to 400 degrees F. In a small bowl, combine parsley, garlic, rosemary, thyme, salt, and pepper. Set aside 1 tablespoon of the herb mixture.
  2. Place turkey breast portion, bone side down, on a roasting rack in a foil-lined shallow roasting pan. Lightly coat with nonstick cooking spray. Sprinkle the remaining herb mixture evenly over turkey breast portion; rub in with your fingers. Roast, uncovered, for 20 minutes.
  3. Meanwhile, in a large bowl, combine potatoes, carrots, and pearl onions; add the reserved 1 tablespoon herb mixture and the olive oil and toss until vegetables are coated. Arrange vegetables around turkey in roasting pan.
  4. Reduce oven temperature to 350 degrees F. Roast for 1-1/4 to 1-1/2 hours more or until juices run clear, turkey is no longer pink (170 degrees F), and vegetables are tender, stirring vegetables once.
  5. Transfer turkey to cutting board; tent with foil and let stand for 10 minutes before carving. Trim meat from bone. Reserve and store* 10 ounces of the turkey (about 2 cups) and 2 cups of the vegetables for the Turkey and Bean Soup. Serve the remaining turkey with the remaining vegetables. Makes 4 servings, plus enough reserved turkey and vegetables for Turkey and Bean Soup


  • * Place the reserved cooked turkey and vegetables in an airtight container. Cover and store in the refrigerator for up to 2 days or freeze for up to 3 months.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 231 cal., 3 g total fat (1 g sat. fat), 69 mg chol., 219 mg sodium, 21 g carb. (3 g fiber), 30 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Lean Meat (d.e): 3.5; Starch (d.e): 1; Vegetables (d.e): 0.5