Orange Glazed Turkey with Potatoes & Carrots

Orange Glazed Turkey with Potatoes & Carrots

Try this new Simple Cooking with Heart take on traditional turkey. Its seasoning gives the dish a base of flavor, and orange marmalade adds tangy sweetness. Serve with potatoes and carrots. Enjoy the taste of Thanksgiving year-round!

Nutrition Facts

Orange Glazed Turkey with Potatoes & Carrots


257 Per Serving


32g Per Serving


3g Per Serving

Cost Per ServingCost Per Serving

Calories 257
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 76 mg
Sodium 389 mg
Total Carbohydrate 23 g
Dietary Fiber 3 g
Sugars 7 g
Protein 32 g

Dietary Exchanges
1 starch, 4 lean meat, 1 vegetable


Servings  6  

  • nonstick Cooking spray
  • 1.5-1.75 lb. boneless, skinless turkey breast (all visible fat discarded)
  • 2 tsp. dried mixed herbs (mix a combination of any/all – rosemary, basil, parsley, tarragon, chives, thyme, sage)
  • 3/4 tsp. salt
  • 1/2 tsp. Black pepper
  • 1/2 tsp. garlic powder
  • 3 Tbsp. orange marmalade
  • 1 lb. washed potatoes (can use any type of potatoes), cut into 1-inch pieces
  • 1 Tbsp. extra virgin olive oil
  • 4 medium carrots (peeled, cut into 1-inch pieces)


Tip: Click on step to mark as complete.

  1. Preheat oven to 375 degrees.
  2. Spray a 9x13 inch casserole dish with cooking spray. Place turkey in the dish.
  3. In a small bowl, mix dry ingredients (herbs, salt, pepper, garlic powder). Rub half of mixture over the turkey.
  4. Spread marmalade over turkey.
  5. Stir potatoes, carrots and oil in to remaining herb mixture. Place vegetables in dish around the turkey. Bake for 1 hour.
  6. Remove from oven and let sit 5-10 minutes to allow juices to redistribute.
Cooking in Color

Cooking in Color

This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.

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