Best Skillet Turkey With Roasted Vegetables Recipes

MEDITERRANEAN TURKEY SKILLET

Mediterranean Turkey Skillet image

I've always heard that it's important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. -Nicole Ehlert, Burlington, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 package (20 ounces) lean ground turkey
2 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
1 medium onion, chopped
2 banana peppers, seeded and chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon balsamic vinegar
1/2 teaspoon salt

Steps:

In a large skillet, heat oil over medium-high heat. Add turkey, zucchini, onion, peppers, garlic and oregano; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain. Stir in remaining ingredients; heat through, stirring occasionally.

Nutrition Facts : Calories 259 calories, Fat 10g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 504mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges

SEARED TURKEY BREAST WITH ROASTED ROOT VEGETABLES AND CHARDONNAY GRAVY

Seared Turkey Breast with Roasted Root Vegetables and Chardonnay Gravy image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 (4 pound) bone in whole turkey breast
Olive oil
Salt and pepper
2 turnips, halved
2 rutabaga, halved
2 parsnips, halved
4 carrots
2 onions, halved
1 garlic bulb
2 sprigs rosemary
4 bay leaves
8 sprigs fresh thyme
1/2 cup orange blossom honey
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Chardonnay
1 cup chicken broth
1 tablespoon flour

Steps:

Preheat oven to 375 degrees F.
Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast.
Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste.
Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically.
Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter.