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Roasted Turkey & Vegetables
15 min prep time
60 min cook time
6servings
Recipe by
Lara Hamilton & Jennifer Lamplough
Source
The Diabetes Cookbook
Photo by
Terry Doran
How to Make Roasted Turkey & Vegetables
This dish is great with a side of roasted or mashed sweet potatoes. It's a great option for Thanksgiving if you don't want to cook an entire turkey.
15 min prep time
60 min cook time
6servings
4 oz turkey + 1/4 vegetable mixture
Print Recipe >
Step-By-Step Instructions:
-
Preheat the oven to 375° F. Coat a baking dish with nonstick cooking spray.
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Toss the celery, carrots, onion, cabbage, and thyme together and place in the pan. Pour the chicken broth over the vegetables.
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Remove the skin from the turkey breast. Place the turkey bone side down on top of the vegetables. Drizzle the turkey and vegetables with the olive oil. Sprinkle them with the all-purpose seasoning and black pepper.
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Roast the turkey and vegetables in the oven for 1 hour, or until the internal temperature of the turkey is 165° F.
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When the dish comes out of the oven, set the turkey on a cutting board to rest. Remove the thyme stems and stir the vegetables.
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Slice the turkey into 4-oz portions and serve each with ¼ of the vegetable mixture.
Nutrition facts
6 Servings
-
Serving Size
4 oz turkey + 1/4 vegetable mixture
- Amount per serving Calories 220
- % Daily value*
-
Total Fat
3.5g
4%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 95mg 32%
- Sodium 180mg 8%
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Total Carbohydrate
11g
4%
- Dietary Fiber 3g 11%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 37g
- Potassium 590mg 13%
Ingredients
nonstick cooking spray
1 spray, 0.25 grams
celery (chopped)
2 stalks
carrots (peeled and chopped)
3 small
onion(s) (chopped)
1 med
head green cabbage (chopped)
1/2 head
fresh thyme
5 sprig
fat-free low-sodium chicken broth
1 cup
bone-in turkey breast (half)
2 1/2 lbs
olive oil
1 tsp
salt-free seasoning (all-purpose)
1 tbsp
black pepper (ground)
1/2 tsp
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