Now that boneless turkey breasts halves are readily available in supermarkets, you can make a “pot roast” dinner quite quickly.
- Calories: 313
- Fat: 5.3 g. (15% of calories)
- Saturated fat: 1.2 g.
- Cholesterol: 49 mg.
- Sodium: 222 mg.
- 1 1/3 cups defatted chicken broth or vegetable broth
- 1 medium onion, chopped
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp finely chopped fresh ginger
- 1 tbsp paprika
- 1 tsp ground coriander
- 3/4 tsp ground allspice
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 boneless turkey breast half (1 3/4 lbs), skin removed
- 5 large carrots, cut into 1-inch pieces
- 5 large potatoes, peeled and cut into eighths
- 4 large onions, quartered
In a Dutch oven, stir together the broth, chopped onions, lemon juice, oil, ginger, paprika, coriander, allspice, cardamom, salt and pepper.
Add the turkey and bring to a boil over medium-high heat. Reduce the heat, cover and gently simmer for 8 minutes. Turn the turkey over and continue simmering, covered, for 8 minutes more.
Layer the carrots, potatoes and quartered onions around the turkey. Cover and simmer for 25 to 30 minutes, or until the vegetables and turkey are tender.
To serve, slice the turkey. Then arrange the turkey and vegetables on a deep serving platter. Spoon the broth mixture over the turkey and vegetables. Think ahead: To save even more time on a busy weekday evening, cook the turkey and vegetables ahead. Slice the turkey. Reheat in the microwave.