Rosemary Turkey Roast with Vegetables

Rosemary Turkey Roast with Vegetables

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From: Diabetic Living Magazine

This rosemary seasoned turkey breast is prepared in the slow cooker. Drizzled with a homemade gravy and served alongside carrots, new potatoes and onion—it's a good reminder that turkey's not just for holidays!

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 teaspoon dried rosemary, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried thyme, crushed
  • ¼ teaspoon ground pepper
  • 1 (2¾ to 3¼ pound) turkey breast half with bone, skinned
  • 1 tablespoon vegetable oil
  • 1¼ pounds new potatoes, halved
  • 8 medium carrots, peeled and cut into 2- to 3-inch-long pieces
  • 1 large onion, cut into ½-inch wedges
  • ¼ cup reduced-sodium chicken broth
  • Reduced-sodium chicken broth
  • ¼ cup reduced-sodium chicken broth
  • ¼ cup all-purpose flour
  • Ground pepper

Preparation

  • Prep

  • Ready In

  1. Combine rosemary, salt, garlic powder, thyme and pepper in a small bowl. Rub over turkey breast. Brown turkey breast on all sides in a very large skillet in hot oil over medium heat. Lightly coat the inside of a 6-quart slow cooker with cooking spray. Place potatoes, carrots, onion and ¼ cup broth in prepared cooker. Top with turkey.
  2. Cover; cook on Low for 9 hours or on High 4½ hours.
  3. Remove turkey and place on cutting board. Cover turkey loosely with foil and let stand for 15 minutes. Meanwhile, using a slotted spoon, transfer vegetables to a serving platter; keep warm.
  4. For gravy, strain cooking liquid into a 2-cup measure. Add enough additional broth to equal 1¾ cups. Whisk together ¼ cup cold broth and the flour in a medium saucepan until smooth; whisk in remaining broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with pepper.
  5. Cut turkey meat off the bone. Slice turkey and serve with vegetables and gravy.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 256 calories; 3 g fat(0 g sat); 4 g fiber; 23 g carbohydrates; 34 g protein; 48 mcg folate; 76 mg cholesterol; 5 g sugars; 10,193 IU vitamin A; 19 mg vitamin C; 50 mg calcium; 2 mg iron; 272 mg sodium; 800 mg potassium
  • Nutrition Bonus: Vitamin A (204% daily value), Vitamin C (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 1 starch, ½ vegetable

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