Turkey Pot Roast with Vegetables

Prepare this roast, then relax while your supper is cooking. Serve the pan juices with the turkey and potatoes.

  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 11
  • servings 8

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
  • 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
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    310mg
    310%;
    Total Carbohydrate
    18g
    18%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    41g
    41%
    ;
    % Daily Value*:
    Vitamin A
    130%;
    Vitamin C
    20%;
    Calcium
    4%;
    Iron
    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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