Turkey is flavored with fragrant herbs and roasted alongside potatoes, carrots and onions. Leftovers--which can be refrigerated or frozen--are perfect for sandwiches or soups!

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
2 hrs 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

231 calories; protein 30g 60% DV; carbohydrates 21g 7% DV; dietary fiber 3g 12% DV; fat 3g 5% DV; cholesterol 69mg 23% DV; sodium 219mg 9% DV.