Some people might wonder if turkey meat is beneficial for weight loss. This bird has the potential to be one of the most nutritious choices when compared to other meats. Turkey can be an excellent substitute for other foods you would otherwise consume in your weight loss diet, especially if you're giving up fattier meat options in favour of turkey.
This turkey is roasted with carrots, potatoes, and onions and flavoured with aromatic herbs. Whether refrigerated or frozen, leftovers are great for sandwiches or soup!
1 (1 to 2 kg ) turkey breast with bone and skin removed
2 tablespoons of parsley (chopped))
1 teaspoon snipped fresh rosemary
4 cloves garlic (minced)
1 teaspoon chopped fresh thyme
½ teaspoon black pepper
½ teaspoon salt
3 cups red potatoes (quartered)
2 cups white or red pearl onions (halved)
2 cups carrots halved lengthwise
1 tablespoon olive oil
How to cook
Heat the oven to 400°F. Combine the parsley, rosemary, garlic, thyme, pepper, and salt in a small bowl. Take one tablespoon of the herb mixture and set it aside.
Bone side down, place the turkey breast in a roasting pan lined with foil on a roasting rack.
Lightly spray the non-stick cooking spray on the turkey breast. Sprinkle the herb mixture over the turkey breast evenly, then rub in the herbs with your fingers. Put it in the oven for 15-20 minutes, uncovered.
While the turkey breast is cooking in the oven, combine the carrots, potatoes, and pearl onions in a large bowl. With the olive oil and the reserved 1 tablespoon herb mixture, toss the vegetables until well coated. In the roasting pan, arrange the vegetables around the turkey.
Turn the oven down to 350 °F. Roast for another 1-1/2 hours more or until the turkey is no longer pink and the juices run clear, and the vegetables are tender.
The turkey should be placed on a cutting board and tented with foil for 10 minutes before carving. Remove the bones. Serve the roasted turkey with cooked vegetables.