Directions:
- In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat.
- Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with the salt, pepper and garlic powder. Arrange vegetables around turkey.
- Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 731.19 Kcal (3061 kJ) | ||
| Calories from fat | 103.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 18% | |
|---|---|---|---|
| Cholesterol | 226.75mg | 76% | |
| Sodium | 4587.99mg | 191% | |
| Potassium | 3871.71mg | 82% | |
| Total Carbs | 72.85g | 24% | |
| Sugars | 14.17g | 57% | |
| Dietary Fiber | 9.81g | 39% | |
| Protein | 79.97g | 160% | |
| Vitamin C | 35.1mg | 59% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 3.8mg | 21% | |
| Calcium | 124mg | 12% | |
| Amount Per 100 g | |||
| Calories | 80.08 Kcal (335 kJ) | ||
| Calories from fat | 11.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 18% | |
|---|---|---|---|
| Cholesterol | 24.83mg | 76% | |
| Sodium | 502.46mg | 191% | |
| Potassium | 424.01mg | 82% | |
| Total Carbs | 7.98g | 24% | |
| Sugars | 1.55g | 57% | |
| Dietary Fiber | 1.07g | 39% | |
| Protein | 8.76g | 160% | |
| Vitamin C | 3.8mg | 59% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 0.4mg | 21% | |
| Calcium | 13.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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