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Recipe Summary

prep:
15 mins
roast:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425 degree F.

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  • Place potatoes, carrots and parsnips in a large roasting pan and toss with 1 tablespoon of the olive oil. Season with 1/2 teaspoon of the salt, 1/2 teaspoon of the Italian seasoning and 1/4 teaspoon of the black pepper. Roast at 425 degree F for 15 minutes, turning halfway through cooking time.

  • Rub turkey with remaining 2 teaspoons olive oil. Season with remaining salt, Italian seasoning and black pepper. Press turkey into the vegetables and continue to roast at 425 degree F for 45 minutes or until the temperature reads 165 degree F on an instant-read thermometer.

  • Remove turkey, cover loosely with foil and allow to rest in a warm place. Stir vegetables. Roast for an additional 5 to 10 minutes if necessary until fork tender.

  • Thinly slice turkey and serve with roasted vegetables alongside. Makes 8 servings.

Nutrition Facts

416 calories; fat 15g; cholesterol 104mg; saturated fat 4g; carbohydrates 26g; insoluble fiber 3g; protein 44g; sodium 404mg.
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