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.

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 lb. fresh asparagus, bottom 2 inches removed
  • 2 clove garlic (minced) OR
  • 2 tsp. jarred, minced garlic
  • 2 tsp. extra virgin olive oil
  • 1 Tbsp. fresh lemon juice (or from jar)
  • 1/2 tsp. black pepper

For the Butternut Squash

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

For the Roasted Turkey

  • 12 lb. fresh or frozen turkey (thawed)
  • 2 Tbsp. dried, salt-free herbs, Italian blend
  • 1 Tbsp. vegetable oil
  • 1 tsp. black pepper
  • 1 cup fresh carrots (about 2 carrots), coarsely chopped
  • 2-3 rib celery (coarsely chopped)
  • 1 small onion (coarsely chopped)
  • 3 sprig fresh thyme OR
  • 1 Tbsp. dried thyme
  • 2 sprig fresh rosemary OR
  • 1 Tbsp. dried rosemary
  • 3 clove garlic (crushed) OR
  • 3 tsp. jarred, chopped garlic
  • non-stick Cooking spray

Directions

Tip: Click on step to mark as complete.

For the Asparagus

  1. Toss asparagus, garlic, extra virgin olive oil, lemon juice and black pepper directly on a baking sheet covered in aluminum foil.
  2. Bake at 350°F for 12-15 minutes, until asparagus is tender, but still has a crisp bite.

For the Butternut Squash

  1. In a medium mixing bowl, combine all the ingredients and the squash. Toss together well making sure all squash is coated evenly.
  2. Pour out onto a baking sheet coated with cooking spray. Bake at 350°F for 45-50 minutes, until squash is fork tender.

For the Roasted Turkey

  1. Preheat oven to 425°F.
  2. Place turkey on cutting board and with a pair of kitchen shears, cut away any loose or hanging skin around neck cavity of turkey. Pat turkey dry with paper towels. Loosen turkey skin away from meat by inserting hand between meat and skin and gently pushing down. Pull wing tips up and back and tuck under turkey.
  3. Mix together dried herbs and oil. Rub mixture on turkey breast and drumsticks, underneath the skin. Sprinkle pepper over entire turkey.
  4. Fill turkey cavity with carrots, onion celery, herbs and garlic. Tie legs together with kitchen string. Spray a roasting pan and roasting rack with cooking spray and place turkey, breast side up, on roasting rack. Bake for 30 minutes.
  5. Reduce heat to 325°F and loosely cover turkey with foil. Cook for another 1 hour and 45 minutes. Turkey is done when internal temperature reaches a minimum of 165° F; it is possible that a total bake time of up to about 3 ½ hours may be necessary to reach 165° F.
  6. Remove from oven and baste turkey by spooning juices from bottom of dish over meat. Let turkey sit for 15 minutes at room temperature covered in foil before slicing. Baste 2-3 times during this 15-minute resting period. Before cutting and serving, remove skin and any visible fat from turkey.

 

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 lb. fresh asparagus, bottom 2 inches removed
  • 2 clove garlic (minced) OR
  • 2 tsp. jarred, minced garlic
  • 2 tsp. extra virgin olive oil
  • 1 Tbsp. fresh lemon juice (or from jar)
  • 1/2 tsp. black pepper

For the Butternut Squash

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

For the Roasted Turkey

  • 12 lb. fresh or frozen turkey (thawed)
  • 2 Tbsp. dried, salt-free herbs, Italian blend
  • 1 Tbsp. vegetable oil
  • 1 tsp. black pepper
  • 1 cup fresh carrots (about 2 carrots), coarsely chopped
  • 2-3 rib celery (coarsely chopped)
  • 1 small onion (coarsely chopped)
  • 3 sprig fresh thyme OR
  • 1 Tbsp. dried thyme
  • 2 sprig fresh rosemary OR
  • 1 Tbsp. dried rosemary
  • 3 clove garlic (crushed) OR
  • 3 tsp. jarred, chopped garlic
  • non-stick Cooking spray

Directions

Tip: Click on step to mark as complete.

For the Asparagus

  1. Toss asparagus, garlic, extra virgin olive oil, lemon juice and black pepper directly on a baking sheet covered in aluminum foil.
  2. Bake at 350°F for 12-15 minutes, until asparagus is tender, but still has a crisp bite.

For the Butternut Squash

  1. In a medium mixing bowl, combine all the ingredients and the squash. Toss together well making sure all squash is coated evenly.
  2. Pour out onto a baking sheet coated with cooking spray. Bake at 350°F for 45-50 minutes, until squash is fork tender.

For the Roasted Turkey

  1. Preheat oven to 425°F.
  2. Place turkey on cutting board and with a pair of kitchen shears, cut away any loose or hanging skin around neck cavity of turkey. Pat turkey dry with paper towels. Loosen turkey skin away from meat by inserting hand between meat and skin and gently pushing down. Pull wing tips up and back and tuck under turkey.
  3. Mix together dried herbs and oil. Rub mixture on turkey breast and drumsticks, underneath the skin. Sprinkle pepper over entire turkey.
  4. Fill turkey cavity with carrots, onion celery, herbs and garlic. Tie legs together with kitchen string. Spray a roasting pan and roasting rack with cooking spray and place turkey, breast side up, on roasting rack. Bake for 30 minutes.
  5. Reduce heat to 325°F and loosely cover turkey with foil. Cook for another 1 hour and 45 minutes. Turkey is done when internal temperature reaches a minimum of 165° F; it is possible that a total bake time of up to about 3 ½ hours may be necessary to reach 165° F.
  6. Remove from oven and baste turkey by spooning juices from bottom of dish over meat. Let turkey sit for 15 minutes at room temperature covered in foil before slicing. Baste 2-3 times during this 15-minute resting period. Before cutting and serving, remove skin and any visible fat from turkey.