Roasted Turkey and Vegetables

Roasted Turkey and Vegetables

Serve this dish with roasted sweet potatoes. It’s a great option for the holidays if you don’t want to cook the entire bird!

  • Prep time
    15 min
  • Servings
    6 Servings
  • Serving size
    4 ounces turkey + 1/4 of vegetable mixture
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    4 ounces turkey + 1/4 of vegetable mixture
  • Amount per serving Calories 200

  • Total Fat 2g
    • Saturated Fat 0.5g
  • Cholesterol 90mg
  • Sodium 115mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 35g
  • Potassium 650mg


  • nonstick cooking spray
  • celery (chopped)
    2 stalks
  • small or 2 medium carrots (peeled and chopped)
  • onion(s) (chopped)
  • head cabbage (chopped)
  • fresh thyme
    5 sprig
  • low sodium chicken broth (fat-free, low-sodium)
    1 cup
  • bone in turkey breast half
    2 1/2 lbs
  • olive oil
    1 tsp
  • Spike seasoning (no salt, (or other no salt seasoning like Mrs. Dash))
    1 tbsp
  • black pepper
    1/2 tsp


  1. Preheat the oven to 375 degrees F. Coat a baking dish with cooking spray.

  2. Toss all of the vegetables and thyme together and place in the bottom of the pan. Pour the chicken broth over the vegetables.

  3. Remove the skin from the turkey breast. Place it breast side up on top of the vegetables. Drizzle the turkey and vegetables with the olive oil and sprinkle it with the seasoning and ground black pepper.

  4. Roast the turkey and vegetables in the oven for 1 hour or until the internal temperature of the turkey is 165 degrees F.

  5. When the turkey comes out of the oven. Set it aside on a cutting board to rest. Remove the thyme stems and stir the vegetables.

  6. Slice the turkey into 4-ounce slices and serve with the vegetables.