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Turkey Pot Roast with Vegetables

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  • 30 min prep time
  • 2 hr 30 min total time
  • 11 ingredients
  • 8 servings
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Prepare this roast, then relax while your supper is cooking. Serve the pan juices with the turkey and potatoes.

Ingredients

1
(2 to 3-lb.) fresh boneless turkey breast roast or 3- to 4-lb. fresh bone-in turkey breast roast
2
medium sweet potatoes, peeled, cubed
2
medium russet potatoes, peeled, cubed
1
(8-oz.) pkg. frozen cut green beans, slightly thawed
1
(4.5-oz.) jar whole mushrooms, drained
1/2
cup chicken broth
1
tablespoon margarine or butter, melted
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried rosemary leaves, crushed
1/4
teaspoon salt
1/8
teaspoon pepper

Steps

  • 1 Heat oven to 350°F. Place turkey breast roast, skin side up, in ungreased 13x9-inch (3-quart) baking dish. Arrange sweet potatoes, russet potatoes, green beans and mushrooms around turkey.
  • 2 In small bowl, combine broth and remaining ingredients; drizzle over turkey and vegetables. Insert meat thermometer in turkey breast roast. Cover tightly with foil.
  • 3 Bake at 350°F. for 1 1/2 to 2 hours or until internal temperature of turkey is 170°F. and vegetables are fork-tender, basting once with pan juices.
  • 1 Heat oven to 350°F. Place turkey breast roast, skin side up, in ungreased 13x9-inch (3-quart) baking dish. Arrange sweet potatoes, russet potatoes, green beans and mushrooms around turkey.
  • 2 In small bowl, combine broth and remaining ingredients; drizzle over turkey and vegetables. Insert meat thermometer in turkey breast roast. Cover tightly with foil.
  • 3 Bake at 350°F. for 1 1/2 to 2 hours or until internal temperature of turkey is 170°F. and vegetables are fork-tender, basting once with pan juices.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
260
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
105mg
35%
Sodium
310mg
13%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
12%
Sugars
3g
Protein
41g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1/2 Vegetable; 5 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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