Mom's Roasted Turkey with Butternut Squash and Asparagus

Updated:Apr 16,2014

 

SCwH-Mom?s Roasted Turkey with Butternut Squash and Asparagus

Mom’s Roasted Turkey with
Butternut Squash and Asparagus

Description

American

8 servings

About $3.86
 

Roasted Turkey
1 12 pound fresh or frozen turkey, thawed
2 tablespoons dried salt free Italian herb blend
1 tablespoon vegetable oil
1 teaspoon black pepper
1 cup carrots (or 2 carrots), roughly chopped
2-3 celery ribs, roughly chopped
1 small onion, roughly chopped
3 sprigs fresh thyme or 1 tablespoon dried
2 sprigs fresh rosemary or 1 tablespoon dried
3 cloves garlic, crushed or 3 teaspoon chopped garlic in jar
Cooking spray
  1. Preheat oven to 425°F.
  2. Place turkey on cutting board and with a pair of kitchen shears, cut away any loose or hanging skin around neck cavity of turkey. Pat turkey dry with paper towels. Loosen turkey skin away from meat by inserting hand between meat and skin and gently pushing down. Pull wing tips up and back and tuck under turkey.  
  3. Mix together dried herbs and oil. Rub mixture on turkey breast and drumsticks, underneath the skin. Sprinkle pepper over entire turkey.
  4. Fill turkey cavity with carrots, onion celery, herbs and garlic. Tie legs together with kitchen string. Spray a roasting pan and roasting rack with cooking spray and place turkey, breast side up, on roasting rack. Bake for 30 minutes. 
  5. Reduce heat to 325°F and loosely cover turkey with foil. Cook for another 1 hour and 45 minutes. Turkey is done when internal temperature reaches a minimum of 165° F; it is possible that a total bake time of up to about 3 ½ hours may be necessary to reach 165° F. 
  6. Remove from oven and baste turkey by spooning juices from bottom of dish over meat. Let turkey sit for 15 minutes at room temperature covered in foil before slicing. Baste 2-3 times during this 15-minute resting period. Before cutting and serving, remove skin and any visible fat from turkey.
 
Butternut squash
Cooking spray
1 whole butternut squash, peeled and diced into bite size cubes
2 teaspoons honey
1 teaspoon ground cinnamon
1 teaspoon dried thyme
½ teaspoon pepper
2 teaspoons extra virgin olive oiI
  1. In a medium mixing bowl, combine all the ingredients and the squash. Toss together well making sure all squash is coated evenly. 
  2. Pour out onto a baking sheet coated with cooking spray. Bake at 350°F for 45-50 minutes, until squash is fork tender.

Asparagus
1 pound fresh asparagus, bottom 2 inches removed
2 garlic cloves, minced or 2 teaspoons from jar,
2 teaspoons extra virgin olive oil
1 tablespoon fresh lemon juice or from jar
½ teaspoon black pepper
  1. Toss asparagus, garlic, extra virgin olive oil, lemon juice and black pepper directly on a baking sheet covered in aluminum foil. 
  2. Bake at 350°F for 12-15 minutes, until asparagus is tender, but still has a crisp bite. 

Cook Once, Eat Twice: Use leftover turkey to make Mexican Chicken (or Turkey!) Soup.


Per serving:

Calories252
Total Fat5.0 g
Saturated Fat1.0 g
Trans Fat0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat2.5 g
Cholesterol 95 mg
Sodium71 mg
Carbohydrates16 g
Dietary Fiber4 g
Total Sugars5 g
Protein 36 g


Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.

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