Roasted Turkey and Vegetables

With that classic favourite served as an entrée, you won’t go wrong! Our recipe for Turkey Roasted with vegetables is absolutely delicious, and shouldn’t just be served to get rid of leftovers! Turkey is such a versatile and succulent meat that it should be enjoyed throughout the year.



2 tablespoons snipped fresh parsley

 4 cloves garlic, minced

1 teaspoon snipped fresh rosemary

1 teaspoon snipped fresh thyme

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 kg turkey breast portion with bone, skin removed  

Nonstick cooking spray

3 cups tiny red potatoes, quartered

2 cups baby carrots with tops trimmed and halved lengthwise

2 cups white and/or red pearl onions trimmed and halved

1 tablespoon olive oil


© C Claudia |



- Preheat oven to 205°C. In a small bowl, combine parsley, garlic, rosemary, thyme, salt, and pepper. Set aside 1 tablespoon of the herb mixture.

- Place turkey breast portion, bone side down, on a roasting rack in a 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.

- Meanwhile, in a large bowl, combine potatoes, carrots, and pearl onions; add the reserved 1 tablespoon herb mixture and the olive oil and toss until vegetables are coated.

- Arrange vegetables around turkey in roasting pan.

- Reduce oven temperature to 176°C.

- Roast for 1-1/4 to 1-1/2 hours more or until juices run clear, turkey is no longer pink (120°C), and vegetables are tender, stirring vegetables once.

- Transfer turkey to cutting board; tent with foil and let stand for 10 minutes before carving.

- Trim meat from bone. Reserve and store about 2 cups and 2 cups of the vegetables for the Turkey and Bean Soup.

- Serve the remaining turkey with the remaining vegetables.  

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