Roast Turkey with Honey Glaze and Vegetables
Healthy, because
Even smarter
Nutritional values
Turkey meat is particularly popular with athletes, because it contains plenty of muscle-strengthening protein. As the meat is very low in fat, this roast turkey is a light alternative to the typical Sunday roast.
If you are a vegetable fan, then prepare the turkey roast recipe with more vegetables. You can also add zucchini, eggplant, tomatoes, parsnip or pumpkin meat to the roast together with the carrots. You can also serve a salad with the honey-glazed turkey. For a salad idea you can browse through our cookbook.
(Percentage of daily recommendation)
| Calorie | 92 cal. | (4 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 turkey breast (2 kg)
- 4 carrots
- 4 onions
- 2 garlic cloves
- salt
- freshly ground peppers
- 2 Tbsps sunflower oil
- 250 milliliters Beef broth
- 3 Tbsps honey
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse turkey and pat dry. Peel carrots, onions and garlic. Cut carrots and onions into cubes. Season turkey with salt and pepper and fry in hot oil in a roasting pan on all sides. Add prepared vegetables to roasting pan and bake for about 20 minutes in the preheated oven. Add broth and let bake another 50 minutes. During cooking time, pour cooking liquid over turkey meat several times and add a little broth if needed. During the last 10 minutes of cooking, glaze meat with honey.
To serve, arrange sliced turkey and vegetables on a plate.
