SKILLET TURKEY WITH ROASTED VEGETABLES

Skillet Turkey With Roasted Vegetables image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 skin-on boneless turkey breast (1 1/2 to 1 3/4 pounds)
3 tablespoons extra-virgin olive oil
3/4 teaspoon dried marjoram
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 bunches spring onions or small regular onions trimmed and halved
4 stalks celery, cut into 3-inch pieces
2 bunches small carrots, trimmed
1 10-to-12-ounce package mixed mushrooms, stemmed
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 475 degrees F. Heat a large cast-iron skillet over high heat. Rub the turkey skin with 1 tablespoon olive oil; rub over and under the skin with the marjoram, garlic, salt and pepper.
Sear the turkey, skin-side down, without moving, until golden, 4 to 5 minutes. Flip the turkey, then add the onions, cut-side down, and cook until slightly browned, 4 to 5 more minutes. Scatter the celery and carrots over the onions, drizzle with 1 tablespoon olive oil and season with salt and pepper. Add the mushrooms, drizzle with the remaining 1 tablespoon oil and season with salt and pepper.
Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160 degrees F and the vegetables are tender, 20 to 25 minutes. Let the turkey rest 5 minutes before slicing. Sprinkle with the parsley.

Nutrition Facts : Calories 371 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 119 milligrams, Sodium 671 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 44 grams