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
- % Daily value*
-
Total Fat
3g
4%-
Saturated Fat
0.8g
4% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
90mg
30% -
Sodium
170mg
7% -
Total Carbohydrate
10g
4%-
Dietary Fiber
3g
11% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
35g
-
Potassium
610mg
13%
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