Curry-Roasted Turkey and Potatoes Recipe

4 1 1
Curry-Roasted Turkey and Potatoes Recipe
Curry-Roasted Turkey and Potatoes Recipe photo by Taste of Home
Publisher Photo

Curry-Roasted Turkey and Potatoes Recipe

Read Reviews
4 1 1
Publisher Photo
Honey mustard is the condiment around here, so I wanted a healthy recipe to serve it with. Roasted turkey with a dash of curry fits the bill. —Carol Witczak, Tinley Park, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound Yukon Gold potatoes (about 3 medium), cut into 1/2-inch cubes
  • 2 medium leeks (white portion only), thinly sliced
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon salt, divided
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 3/4 teaspoon curry powder
  • 1 package (17.6 ounces) turkey breast cutlets
  • Minced fresh cilantro or thinly sliced green onions, optional

Directions

Preheat oven to 450°. Place potatoes and leeks in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir to coat. Roast 15 minutes, stirring once.
Meanwhile, in a small bowl, combine mustard, honey, curry powder and remaining oil. Sprinkle turkey with remaining salt and pepper.
Drizzle 2 tablespoons mustard mixture over potatoes; stir to coat. Place turkey over potato mixture; drizzle with remaining mustard mixture. Roast 6-8 minutes longer or until turkey is no longer pink and potatoes are tender. If desired, sprinkle with cilantro. Yield: 4 servings.
Originally published as Curry-Roasted Turkey and Potatoes in Simple & Delicious June/July 2015

Nutritional Facts

3 ounces cooked turkey with 3/4 cup potato mixture: 393 calories, 9g fat (1g saturated fat), 71mg cholesterol, 582mg sodium, 44g carbohydrate (16g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1-1/2 fat.

  • 1 pound Yukon Gold potatoes (about 3 medium), cut into 1/2-inch cubes
  • 2 medium leeks (white portion only), thinly sliced
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon salt, divided
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 3/4 teaspoon curry powder
  • 1 package (17.6 ounces) turkey breast cutlets
  • Minced fresh cilantro or thinly sliced green onions, optional
  1. Preheat oven to 450°. Place potatoes and leeks in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir to coat. Roast 15 minutes, stirring once.
  2. Meanwhile, in a small bowl, combine mustard, honey, curry powder and remaining oil. Sprinkle turkey with remaining salt and pepper.
  3. Drizzle 2 tablespoons mustard mixture over potatoes; stir to coat. Place turkey over potato mixture; drizzle with remaining mustard mixture. Roast 6-8 minutes longer or until turkey is no longer pink and potatoes are tender. If desired, sprinkle with cilantro. Yield: 4 servings.
Originally published as Curry-Roasted Turkey and Potatoes in Simple & Delicious June/July 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCurry-Roasted Turkey and Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
SuSey22 User ID: 1214956 259106
Reviewed Jan. 2, 2017

"I made this for my daughters after days of rich holiday food, we love the hint of curry, easy & flavorful!"

Loading Image