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Turkey Pot Roast with Vegetables

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Pillsbury Kitchens
Updated May 26, 2010
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Prepare this roast, then relax while your supper is cooking. Serve the pan juices with the turkey and potatoes.

Turkey Pot Roast with Vegetables

  • Prep Time 30 min
  • Total 2 hr 30 min
  • Ingredients 11
  • Servings 8
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Ingredients

  • 1 (2 to 3-lb.) fresh boneless turkey breast roast or 3- to 4-lb. fresh bone-in turkey breast roast
  • 2 medium sweet potatoes, peeled, cubed
  • 2 medium russet potatoes, peeled, cubed
  • 1 (8-oz.) pkg. frozen cut green beans, slightly thawed
  • 1 (4.5-oz.) jar whole mushrooms, drained
  • 1/2 cup chicken broth
  • 1 tablespoon margarine or butter, melted
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    Heat oven to 350°F. Place turkey breast roast, skin side up, in ungreased 13x9-inch (3-quart) baking dish. Arrange sweet potatoes, russet potatoes, green beans and mushrooms around turkey.
  • Step 
    2
    In small bowl, combine broth and remaining ingredients; drizzle over turkey and vegetables. Insert meat thermometer in turkey breast roast. Cover tightly with foil.
  • Step 
    3
    Bake at 350°F. for 1 1/2 to 2 hours or until internal temperature of turkey is 170°F. and vegetables are fork-tender, basting once with pan juices.

Nutrition

260 Calories
3g Total Fat
41g Protein
18g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
260
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
105mg
35%
Sodium
310mg
13%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
12%
Sugars
3g
Protein
41g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1/2 Vegetable; 5 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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