Name: Herb-Roasted Turkey & Vegetables
Prep time: 30 min
Total time: 135 min
Ingredients: 2 tablespoons snipped fresh parsley; 4 cloves garlic, minced; 1 teaspoon snipped fresh rosemary; 1 teaspoon snipped fresh thyme; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 1 2 3/4 to 3 1/4-pound turkey breast portion with bone, skin removed; Nonstick cooking spray; 3 cups tiny red potatoes, quartered (about 1 pound); 2 cups baby carrots with tops trimmed and halved lengthwise (about 8 ounces); 2 cups white and/or red pearl onions trimmed and halved (about 8 ounces); 1 tablespoon olive oil

Herb-Roasted Turkey & Vegetables

Be the first to rate & review!

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!

EatingWell Test Kitchen

Updated on June 19, 2020

Prep Time:

30 mins

Additional Time:

1 hrs 45 mins

Total Time:

2 hrs 15 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free High-Protein Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 tablespoons snipped fresh parsley
4 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh thyme
½ teaspoon salt
½ teaspoon ground black pepper
1 2 3/4 to 3 1/4-pound turkey breast portion with bone, skin removed
Nonstick cooking spray
3 cups tiny red potatoes, quartered (about 1 pound)
2 cups baby carrots with tops trimmed and halved lengthwise (about 8 ounces)
2 cups white and/or red pearl onions trimmed and halved (about 8 ounces)
1 tablespoon olive oil

Directions

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.
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 (per serving)

231	Calories
3g	Fat
21g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 231
% Daily Value *
Total Carbohydrate 21g	8%
Dietary Fiber 3g	11%
Protein 30g	60%
Total Fat 3g	4%
Cholesterol 69mg	23%
Sodium 219mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.