Ingredients
1
(2 to 3-lb.) fresh boneless turkey breast roast or 3- to 4-lb. fresh bone-in turkey breast roast
2
medium sweet potatoes, peeled, cubed
2
medium russet potatoes, peeled, cubed
1
(8-oz.) pkg. frozen cut green beans, slightly thawed
1
(4.5-oz.) jar whole mushrooms, drained
1/2
cup chicken broth
1
tablespoon margarine or butter, melted
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried rosemary leaves, crushed
1/4
teaspoon salt
1/8
teaspoon pepper
Preparation
Heat oven to 350°F. Place turkey breast roast, skin side up, in ungreased 13x9-inch (3-quart) baking dish. Arrange sweet potatoes, russet potatoes, green beans and mushrooms around turkey.
In small bowl, combine broth and remaining ingredients; drizzle over turkey and vegetables. Insert meat thermometer in turkey breast roast. Cover tightly with foil.
Bake at 350°F. for 1 1/2 to 2 hours or until internal temperature of turkey is 170°F. and vegetables are fork-tender, basting once with pan juices.
