Roasted Turkey & Vegetables

Roasted Turkey & Vegetables
Source: The Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Terry Doran.

A classic turkey dish, tailor-made for the holidays.

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


This recipe featured in:

  • Prep time
    15 min
  • Cook time
    1 hr
  • Servings
    6 Servings
  • Serving size
    4 oz turkey and 1/4 vegetable mixture
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    4 oz turkey and 1/4 vegetable mixture
  • Amount per serving Calories 210

  • Total Fat 3g
    • Saturated Fat 1g
  • Cholesterol 90mg
  • Sodium 170mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 35g
  • Potassium 610mg
  • Phosphorus 310mg

Choices/Exchanges: 1 Fruit, 1 Nonstarchy vegetable, 4 Lean protein, 1 1/2 Fat



  • nonstick cooking spray
  • stalks celery (chopped)
  • small carrots (peeled and chopped)
  • onion(s) (chopped)
  • head green cabbage (chopped)
  • fresh thyme
    5 sprig
  • fat-free low-sodium chicken broth
    1 cup
  • bone-in turkey breast half
    2 1/2 lbs
  • olive oil
    1 tsp
  • salt-free all-purpose seasoning (such as Mrs. Dash)
    1 tbsp
  • ground black pepper
    1/2 tsp


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

  2. Toss the celery, carrots, onion, cabbage, and thyme together and place in the pan. Pour the chicken broth over the vegetables.

  3. Remove the skin from the turkey breast. Place the turkey bone side down on top of the vegetables. Drizzle the turkey and vegetables with the olive oil. Sprinkle them with the all-purpose seasoning and black pepper.

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

  5. When the dish comes out of the oven, set the turkey on a cutting board to rest. Remove the thyme stems and stir the vegetables.

  6. Slice the turkey into 4-oz portions and serve each with ¼ of the vegetable mixture.