DinnerAmericanHigh ProteinBudget FriendlyFamily Friendly
Rosemary Turkey with Roasted Potato and Cabbage
Oven-roasted turkey breast with crisp potatoes and caramelized cabbage, finished with garlic and rosemary.
- Calories
- 720
- Protein
- 53g
- Carbs
- 61g
- Fat
- 27g
Per serving
Ingredients
For 4 servings · 50 min total
- turkey breastpatted dry24 oz
- potatocut into 1-inch pieces32 oz
- green cabbagecut into wedges20 oz
- red onioncut into wedges8 oz
- garlicminced4 clove
- olive oil6 tbsp
- dried rosemary1 tsp
- kosher salt2 tsp
- black pepper1 tsp
Instructions
- 1Cut the potato into 1-inch pieces, cut the cabbage and red onion into wedges, and mince the garlic. Heat the oven to 425F.
- 2Do not rinse the turkey breast. Pat it dry, then season all sides with part of the kosher salt and black pepper.
- 3Toss the potato, cabbage, red onion, garlic, olive oil, dried rosemary, and remaining kosher salt and black pepper on a sheet pan. Roast for 20-25 minutes, turning the vegetables halfway, until the potatoes are fork-tender and the cabbage edges are deeply browned.
- 4Nestle the seasoned turkey breast among the vegetables and roast for 10-15 minutes, until the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer the turkey to a clean plate and let it rest at least 3 minutes before slicing; continue roasting the vegetables if needed until browned and tender.
- 5Wash the sheet pan, knife, cutting board, and your hands with soap and water before touching anything else. Slice the rested turkey and serve with the roasted vegetables, tasting and adjusting the seasoning before serving.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.