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Prep Time:30 minsAdditional Time:1 hr 45 minsTotal Time:2 hrs 15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hr 45 minsTotal Time:2 hrs 15 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr 45 mins
Additional Time:
1 hr 45 mins
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
2tablespoonssnipped fresh parsley
4clovesgarlic, minced
1teaspoonsnipped fresh rosemary
1teaspoonsnipped fresh thyme
½teaspoonsalt
½teaspoonground black pepper
12¾ to 3¼-poundturkey breast portion with bone, skin removed
Nonstick cooking spray
3cupstiny red potatoes, quartered(about1pound)
2cupswhite and/or red pearl onions trimmed and halved(about8ounces)
1tablespoonolive oil
DirectionsPreheat 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.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.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.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.Transfer turkey to cutting board; tent with foil and let stand for 10 minutes before carving. Trim meat from bone. Serve turkey with the vegetables (see Tip).TipsStorage: Place any leftover 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.Originally appeared: Diabetic Living Magazine
Directions
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.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.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.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.Transfer turkey to cutting board; tent with foil and let stand for 10 minutes before carving. Trim meat from bone. Serve turkey with the vegetables (see Tip).TipsStorage: Place any leftover 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.
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.
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.
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.
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.
Transfer turkey to cutting board; tent with foil and let stand for 10 minutes before carving. Trim meat from bone. Serve turkey with the vegetables (see Tip).
Tips
Storage: Place any leftover 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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)231Calories3gFat21gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
