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!
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.
Arrange vegetables around turkey in roasting pan.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
