Herb-Roasted Turkey and Vegetables

Set aside half of this herb-infused roast and vegetable combo to make Turkey and Bean Soup for a second meal.

SERVINGS: 4 servings

CARB GRAMS PER SERVING: 21

Rated :

by 1 person

Nutrition Facts Per Serving:

Servings: 4 servings
Calories 231
Total Fat (g) 3
Saturated Fat (g) 1
Cholesterol (mg) 69
Sodium (mg) 219
Carbohydrate (g) 21
Fiber (g) 3
Protein (g) 30
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) 1
Vegetables (d.e.) .5
Very Lean Meat (d.e.) 3.5
Fat (d.e.) .5

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- to 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°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 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°F. Roast for 1-1/4 to 1-1/2 hours more or until juices run clear, turkey is no longer pink (170°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

*Storage: 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.