Mom's Roasted Turkey with Butternut Squash and Asparagus

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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.

Ingredients

Servings  8  

For the Asparagus

  • 1 pound fresh asparagus, trimmed
  • 2 cloves medium garlic (minced) OR
  • 2 teaspoons jarred, minced garlic
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice (or from jar)
  • 1/2 teaspoon black pepper

For the Butternut Squash

  • 1 whole butternut squash (peeled, cut into 1-inch cubes)
  • 2 teaspoons honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 2 teaspoons extra virgin olive oil

For the Roasted Turkey

  • 12 pounds fresh or frozen turkey (thawed)
  • 2 tablespoons dried, salt-free herbs, Italian blend
  • 1 tablespoon canola or corn oil
  • 1 teaspoon black pepper
  • 1 cup fresh carrots (about 2 carrots), coarsely chopped
  • 2-3 ribs celery (coarsely chopped)
  • 1 small onion (coarsely chopped)
  • 3 sprigs fresh thyme OR
  • 1 tablespoon dried thyme
  • 2 sprigs fresh rosemary OR
  • 1 tablespoon dried rosemary
  • 3 cloves medium garlic (crushed) OR
  • 1 tablespoon jarred, chopped garlic
  • Cooking spray

Directions

Tip: Click on step to mark as complete.

For the Asparagus

  1. Put all of the ingredients for the asparagus on a baking sheet covered in aluminum foil.
  2. Bake at 350°F for 12 to 15 minutes, or until the asparagus is tender-crisp.

For the Butternut Squash

  1. Put all the ingredients for the butternut squash in a medium bowl. Toss together until all the squash is coated evenly.
  2. Put the squash mixture on a baking sheet coated lightly with cooking spray. Bake at 350°F for 45 to 50 minutes, or until the squash is fork-tender.

For the Roasted Turkey

  1. Preheat the oven to 425°F.
  2. Place the turkey on a cutting board. Using kitchen shears, cut away 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, gently pushing down. Pull the wing tips up and back. Tuck them under the turkey.
  3. In a small bowl, stir together the Italian herb blend and oil. Rub the mixture underneath the skin of the turkey breast and drumsticks. Sprinkle the pepper over all the turkey.
  4. Fill the turkey cavity with carrots, celery, onion, thyme, rosemary, and garlic. Tie the legs together with kitchen string. Lightly spray a roasting pan and roasting rack with cooking spray. Place the turkey, breast side up, on the roasting rack. Bake for 30 minutes.
  5. Reduce the heat to 325°F. Loosely cover the turkey with aluminum foil. Cook for 1 hour and 45 minutes, or until the turkey reaches 165°F on an instant-read thermometer. (The total bake time could take up to about 3½ hours.)
  6. Remove the turkey from the oven. Baste the turkey by spooning the juices from bottom of the pan over the meat. Let the turkey stand, covered in foil, for 15 minutes at room temperature. Baste 2 to 3 times during the standing time. Remove the skin and any visible fat from the turkey before serving.

Nutrition Facts

Mom's Roasted Turkey with Butternut Squash and Asparagus

CaloriesCalories

252 Per Serving

ProteinProtein

36g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$3.86

Nutrition 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

 

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.

Nutrition Facts

Mom's Roasted Turkey with Butternut Squash and Asparagus

CaloriesCalories

252 Per Serving

ProteinProtein

36g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$3.86
×
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

Ingredients

Servings  8  

For the Asparagus

  • 1 pound fresh asparagus, trimmed
  • 2 cloves medium garlic (minced) OR
  • 2 teaspoons jarred, minced garlic
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice (or from jar)
  • 1/2 teaspoon black pepper

For the Butternut Squash

  • 1 whole butternut squash (peeled, cut into 1-inch cubes)
  • 2 teaspoons honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 2 teaspoons extra virgin olive oil

For the Roasted Turkey

  • 12 pounds fresh or frozen turkey (thawed)
  • 2 tablespoons dried, salt-free herbs, Italian blend
  • 1 tablespoon canola or corn oil
  • 1 teaspoon black pepper
  • 1 cup fresh carrots (about 2 carrots), coarsely chopped
  • 2-3 ribs celery (coarsely chopped)
  • 1 small onion (coarsely chopped)
  • 3 sprigs fresh thyme OR
  • 1 tablespoon dried thyme
  • 2 sprigs fresh rosemary OR
  • 1 tablespoon dried rosemary
  • 3 cloves medium garlic (crushed) OR
  • 1 tablespoon jarred, chopped garlic
  • Cooking spray

Directions

Tip: Click on step to mark as complete.

For the Asparagus

  1. Put all of the ingredients for the asparagus on a baking sheet covered in aluminum foil.
  2. Bake at 350°F for 12 to 15 minutes, or until the asparagus is tender-crisp.

For the Butternut Squash

  1. Put all the ingredients for the butternut squash in a medium bowl. Toss together until all the squash is coated evenly.
  2. Put the squash mixture on a baking sheet coated lightly with cooking spray. Bake at 350°F for 45 to 50 minutes, or until the squash is fork-tender.

For the Roasted Turkey

  1. Preheat the oven to 425°F.
  2. Place the turkey on a cutting board. Using kitchen shears, cut away 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, gently pushing down. Pull the wing tips up and back. Tuck them under the turkey.
  3. In a small bowl, stir together the Italian herb blend and oil. Rub the mixture underneath the skin of the turkey breast and drumsticks. Sprinkle the pepper over all the turkey.
  4. Fill the turkey cavity with carrots, celery, onion, thyme, rosemary, and garlic. Tie the legs together with kitchen string. Lightly spray a roasting pan and roasting rack with cooking spray. Place the turkey, breast side up, on the roasting rack. Bake for 30 minutes.
  5. Reduce the heat to 325°F. Loosely cover the turkey with aluminum foil. Cook for 1 hour and 45 minutes, or until the turkey reaches 165°F on an instant-read thermometer. (The total bake time could take up to about 3½ hours.)
  6. Remove the turkey from the oven. Baste the turkey by spooning the juices from bottom of the pan over the meat. Let the turkey stand, covered in foil, for 15 minutes at room temperature. Baste 2 to 3 times during the standing time. Remove the skin and any visible fat from the turkey before serving.