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ShareHerb-Roasted Turkey and Vegetables
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 231
- Protein(gm): 30
- Carbohydrate(gm): 21
- Fat, total(gm): 3
- Cholesterol(mg): 69
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 3
- Sodium(mg): 219
- Vegetables(d.e): 1
- Starch(d.e): 1
- Very Lean Meat(d.e): 4
- Fat(d.e): 1
Diabetic Exchanges
- 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 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
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*
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.
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