Heart Healthy
Who says you have to wait until Thanksgiving to enjoy roasted turkey? This is a terrific healthy American dinner that will help you up your vegetable intake for the day.
Print Recipe
Mom's Roasted Turkey with Butternut Squash and Asparagus
Who says you have to wait until Thanksgiving to enjoy roasted turkey? This is a terrific healthy American dinner that will help you up your vegetable intake for the day.
-
Servings:
8
Ingredients
For the Asparagus
-
1 pound asparagus -
2 cloves garlic OR -
2 teaspoons garlic -
2 teaspoons extra virgin olive oil -
1 tablespoon lemon juice -
1/2 teaspoon pepper
For the Butternut Squash
-
1 butternut squash -
2 teaspoons honey -
1 teaspoon cinnamon -
1 teaspoon thyme -
Cooking spray -
2 teaspoons extra virgin olive oil -
1/2 teaspoon pepper
For the Roasted Turkey
-
12 pounds turkey -
2 tablespoons herbs -
1 tablespoon canola or corn oil -
1 teaspoon pepper -
2 to 3 ribs celery -
2 medium carrots -
1 small onion -
3 sprigs thyme OR -
1 tablespoon thyme -
3 sprigs rosemary OR -
1 tablespoon rosemary -
3 cloves garlic OR -
1 tablespoon garlic -
Cooking spray
Directions
Tip: Click on step to mark as complete.
For the Asparagus
-
Preheat the oven to 350˚F. Line a baking sheet with aluminum foil. -
In a small bowl, whisk together the lemon juice, oil, garlic, and pepper. -
Arrange the asparagus in a single layer on the baking sheet. Drizzle the lemon juice mixture over the asparagus. -
Bake for 12 to 15 minutes, or until the asparagus is tender-crisp.
For the Butternut Squash
-
Preheat the oven to 350˚F. Lightly spray a baking sheet with cooking spray. -
In a medium bowl, stir together all the ingredients until the squash cubes are evenly coated. Transfer to the baking sheet. Bake for 45 to 50 minutes, or until the squash is fork-tender.
For the Roasted Turkey
-
Preheat the oven to 425°F. -
Place the turkey on a cutting board. Using kitchen shears, remove any loose or hanging skin around the neck cavity of the turkey. Pat the turkey dry with paper towels. Loosen the turkey skin away from the meat by inserting your hand between the meat and the skin and gently pushing down. Pull the wing tips up and back and tuck them under the turkey. -
In a small bowl, whisk together the Italian seasoning and oil. Rub the mixture on the turkey breast and drumsticks, underneath the skin. Sprinkle the pepper over the entire turkey. -
Fill the turkey cavity with the celery, carrots, onion, thyme, rosemary, and garlic. Tie the legs together with kitchen twine. Lightly spray a roasting pan and rack with cooking spray. Place the turkey with the breast side up on the rack. Roast for 30 minutes. -
Reduce the oven temperature to 325°F. Loosely cover the turkey with aluminum foil. Roast for 1 hour and 45 minutes, or until the turkey reaches an internal temperature of 165°F on an instant-read thermometer. (The total roasting time may be up to 3½ hours to reach 165°F.) Remove from the oven. -
Remove the foil and spoon the pan juices over the turkey to baste it. Re-cover the turkey and let it stand for 15 minutes at room temperature. Baste two to three times during the standing time (removing and replacing the foil each time). Discard the skin and any visible fat before slicing the turkey.
Nutrition Facts
Mom's Roasted Turkey with Butternut Squash and Asparagus
Calories
Protein
FiberNutrition Facts
| Calories | 252 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.5 g | |
| Cholesterol | 95 mg | |
| Sodium | 71 mg | |
| Total Carbohydrate | 16 g | |
| Dietary Fiber | 4 g | |
| Sugars | 5 g | |
| Protein | 36 g | |
-
Servings:
8
Ingredients
For the Asparagus
-
1 pound asparagus -
2 cloves garlic OR -
2 teaspoons garlic -
2 teaspoons extra virgin olive oil -
1 tablespoon lemon juice -
1/2 teaspoon pepper
For the Butternut Squash
-
1 butternut squash -
2 teaspoons honey -
1 teaspoon cinnamon -
1 teaspoon thyme -
Cooking spray -
2 teaspoons extra virgin olive oil -
1/2 teaspoon pepper
For the Roasted Turkey
-
12 pounds turkey -
2 tablespoons herbs -
1 tablespoon canola or corn oil -
1 teaspoon pepper -
2 to 3 ribs celery -
2 medium carrots -
1 small onion -
3 sprigs thyme OR -
1 tablespoon thyme -
3 sprigs rosemary OR -
1 tablespoon rosemary -
3 cloves garlic OR -
1 tablespoon garlic -
Cooking spray
Directions
Tip: Click on step to mark as complete.
For the Asparagus
-
Preheat the oven to 350˚F. Line a baking sheet with aluminum foil. -
In a small bowl, whisk together the lemon juice, oil, garlic, and pepper. -
Arrange the asparagus in a single layer on the baking sheet. Drizzle the lemon juice mixture over the asparagus. -
Bake for 12 to 15 minutes, or until the asparagus is tender-crisp.
For the Butternut Squash
-
Preheat the oven to 350˚F. Lightly spray a baking sheet with cooking spray. -
In a medium bowl, stir together all the ingredients until the squash cubes are evenly coated. Transfer to the baking sheet. Bake for 45 to 50 minutes, or until the squash is fork-tender.
For the Roasted Turkey
-
Preheat the oven to 425°F. -
Place the turkey on a cutting board. Using kitchen shears, remove any loose or hanging skin around the neck cavity of the turkey. Pat the turkey dry with paper towels. Loosen the turkey skin away from the meat by inserting your hand between the meat and the skin and gently pushing down. Pull the wing tips up and back and tuck them under the turkey. -
In a small bowl, whisk together the Italian seasoning and oil. Rub the mixture on the turkey breast and drumsticks, underneath the skin. Sprinkle the pepper over the entire turkey. -
Fill the turkey cavity with the celery, carrots, onion, thyme, rosemary, and garlic. Tie the legs together with kitchen twine. Lightly spray a roasting pan and rack with cooking spray. Place the turkey with the breast side up on the rack. Roast for 30 minutes. -
Reduce the oven temperature to 325°F. Loosely cover the turkey with aluminum foil. Roast for 1 hour and 45 minutes, or until the turkey reaches an internal temperature of 165°F on an instant-read thermometer. (The total roasting time may be up to 3½ hours to reach 165°F.) Remove from the oven. -
Remove the foil and spoon the pan juices over the turkey to baste it. Re-cover the turkey and let it stand for 15 minutes at room temperature. Baste two to three times during the standing time (removing and replacing the foil each time). Discard the skin and any visible fat before slicing the turkey.