Rosemary Turkey Breast with Artichoke, Asparagus & Tomatoes

Christmas Turkey Roast Healthy Recipe

Posted by Sharon

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For a smaller holiday meal, shop for a turkey breast instead of buying an entire turkey. The roasted vegetables and seasonings make this a heart-healthy recipe that’s delicious as well. The turkey breast is done when the internal temperature reaches 170 degrees.


  • 1 C reduced sodium chicken broth
  • 1/4 C dry white wine
  • 1/4 C lemon juice
  • 6 cloves garlic, unpeeled
  • 1 (10 oz.) bag whole petite onions, frozen
  • 2 tsp. rosemary, crushed
  • 1 tsp. dried thyme
  • 1/2 tsp. kosher salt
  • 1/4 tsp. fennel seeds, crushed
  • 1 tsp. pepper, divided
  • 6 plum tomatoes, quartered
  • 1 (9 oz.) box artichoke hearts, slightly thawed
  • 1 (10 oz.) pkg. asparagus spears, slightly thawed
  • 1 (3-1/4 oz.) can pitted black olives, drained
  • 3 Tbsp. olive oil
  • 1 tsp. salt
  • 1 (5 lb.) turkey breast, bone in, thawed


Preheat the oven to 325 degrees. Pour the broth, wine, and lemon juice in a large baking pan. Add the garlic and onions. Sprinkle in the rosemary, thyme, kosher salt, fennel seeds, and 1/4 tsp. pepper. Cover the pan tightly with foil, place in the oven, and roast for 18 minutes. Remove the pan and add the tomatoes, artichoke hearts, asparagus, and olives to the pan. Rub the oil over the entire turkey breast. Sprinkle the turkey with the remaining pepper and the salt. Place the turkey breast side down on top of the vegetables in the pan. Recover with the foil and roast 1 hour, basting occasionally. Remove the foil, baste again, and continue roasting 1 hour. Baste the turkey again after 30 minutes. Remove the turkey breast from the pan and let it stand for 15 minutes before carving. Serves 5.

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