Turkey And Root Veggie Sheet Pan Dinner Recipes

TURKEY AND ROOT VEGGIE SHEET-PAN DINNER

Turkey and Root Veggie Sheet-Pan Dinner image

My family loves this turkey sheet-pan dinner. I used ingredients I had on hand, including bacon, which lends a nice smoky flavor. It's so quick and easy to prepare. —Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

6 bacon strips
2 medium potatoes, cut into 1/2-inch pieces
4 medium carrots, peeled and cut into 1/2-inch pieces
2 medium onions, cut into 1/2-inch pieces
2 teaspoons canola oil
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (20 ounces) turkey breast tenderloins
Minced fresh parsley, optional

Steps:

Preheat oven to 375°. Line a 15x10x1-inch baking pan with foil. Place bacon on prepared pan; bake 15 minutes. , Meanwhile, in a large bowl, toss potatoes, carrots and onions with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle remaining salt and pepper on tenderloins. , Remove par-cooked bacon from baking pan. Transfer vegetables to pan, spreading evenly. Place tenderloins on top of vegetables; cover with bacon slices. Bake until a thermometer reads 165° and vegetables are tender, 30-35 minutes. If desired, top with parsley to serve.

Nutrition Facts : Calories 238 calories, Fat 11g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 500mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

ROASTED TURKEY AND ROOT VEGETABLES

Roasted Turkey and Root Vegetables image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 9h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 2- to 3-pound bone-in, skin-on split turkey breast
BBQ Chip Dust, recipe follows
8 ounces parsnips, cut into 2-inch chunks
8 ounces sweet potatoes, cut into 2-inch chunks
8 ounces baby potatoes
2 tablespoons avocado oil
2 teaspoons light brown sugar
2 teaspoons kosher salt
2 teaspoons dry ancho chile powder
1 teaspoon granulated garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper

Steps:

Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

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