Roast Turkey with Root Vegetables, Lemon, and Garlic
Turkey is a lean meat that provides protein and energy-boosting B-vitamins. Roast an extra turkey breast half to freeze, so you can have extras for a salad or sandwich any night of the week.
- 1 (2 3/4-pound) turkey breast half, with skin and bones
- 1 teaspoon Herbes de Provence or Italian seasoning
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 pounds red-skinned potatoes, cut into 1-inch pieces
- 3 large carrots, cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium turnip, peeled and cut into 1-inch pieces
- 1 head garlic, separated into unpeeled cloves
- 1 tablespoon olive oil
- Grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 1 1/2 cups low-sodium chicken broth
- Chopped fresh parsley, for garnish
- Preheat oven to 350 degrees F.
- Using a small, sharp knife, make a narrow incision in the turkey breast to separate the skin from the rib bones. Slip your fingers under the skin to make a pocket. Season flesh under the skin with Herbes de Provence or Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
- In a large roasting pan, combine potatoes, carrots, parsnips, turnip, and garlic. Drizzle with oil and toss well. Spread in pan and top with the turkey.
- Roast until turkey is golden brown and instant-read thermometer inserted in the thickest part of the breast half registers 165 degrees , about 1 1/2 hours. Transfer turkey to carving board and tent with aluminum foil.
- Increase oven temperature to 450 degrees . Continue cooking vegetables in roasting pan, stirring occasionally, until tender and lightly browned, about 10 minutes. Remove from oven. Add lemon zest and juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and toss well. Transfer to serving platter and tent with aluminum foil to keep warm.
- Pour out and discard the fat in the pan. In a small bowl, sprinkle cornstarch over the broth until dissolved. Heat the roasting pan over medium-high heat until sizzling. Pour in broth mixture and bring to boil, scraping up the browned bits in the pan with a wooden spoon. Reduce heat to low, and simmer until lightly thickened, about 2 minutes. Pour sauce into a gravy boat.
- Discard the turkey skin. Carve the turkey meat from the bone across the grain in 1/2-inch-thick slices. Arrange turkey over vegetables and sprinkle with parsley.
- Recipe provided by Marla Heller, author of The New York Times bestsellers The DASH Diet Younger You, The DASH Diet Weight Loss Solution, and The DASH Diet Action Plan, along with The Everyday DASH Diet Cookbook.
Per serving: 355 kcal cal., 2 g fat) (495 mg sodium, 7 g fiber, 40 g pro.. Percent Daily Values are based on a 2,000 calorie diet