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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 and 1/4 vegetable mixture
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Step-By-Step Instructions:
- Preheat the oven to 375° F. Coat a baking dish with nonstick cooking spray.
- Toss the celery, carrots, onion, cabbage, and thyme together and place in the pan. Pour the chicken broth over the vegetables.
- 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.
- Roast the turkey and vegetables in the oven for 1 hour, or until the internal temperature of the turkey is 165° F.
- 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.
- 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 and 1/4 vegetable mixture
- Amount per serving Calories 210
-
Total Fat
3g
- Saturated Fat 0.8g
- Trans Fats 0g
- Cholesterol 90mg
- Sodium 170mg
-
Total Carbohydrate
10g
- Dietary Fiber 3g
- Total Sugars 5g
- Protein 35g
- Potassium 610mg
- Phosphorous 305mg
Ingredients
nonstick cooking spray
1
stalks celery (chopped)
2
small carrots (peeled and chopped)
3
onion (chopped)
1
head green cabbage (chopped)
1/2
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 all-purpose seasoning (such as Mrs. Dash)
1 tbsp
ground black pepper
1/2 tsp
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