Herb-Roasted Turkey and Vegetables

Set aside half of this herb-infused roast and vegetable combo to make a turkey and bean soup for a second meal.

Recipe from Diabetic Living
Ingredients
  • 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
Directions
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

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.

nutrition information

Per Serving: cal. (kcal) 231, Fat, total (g) 3, chol. (mg) 69, sat. fat (g) 1, carb. (g) 21, fiber (g) 3, pro. (g) 30, sodium (mg) 219, Vegetables () 0.5, Starch () 1, Lean Meat () 3.5, Fat () 0.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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