Cook the Book: Magee's Roast Turkey, Parsley Potatoes, and Stewed Zucchini

Cook the Book: Magee's Roast Turkey, Parsley Potatoes, and Stewed Zucchini
16 Ingredients
  • 1 whole bone-in turkey breast (6 to 7 pounds) preferably free-range
  • Kosher salt and freshly ground black pepper
  • 1/4 all-purpose flour
  • 2 1/2 pounds small red or white new potatoes, peeled
  • 1 teaspoon kosher salt
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 finely chopped parsley
  • 2 tablespoons corn oil
  • 1 onion, chopped
  • 1/2 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 can (28 ounces) diced tomatoes, with juice
  • 1/2 teaspoon dried basil
  • 8 to 10 small green zucchini, cut into 1-inch slices
Nutrition
788
39% daily value
8 servings
                                       
                                            high-​fiber
     

Fat

51% 33

Saturated

53% 11

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 8

Carbs

14% 41

Carbs (net)

- 34

Fiber

30% 7

Sugars

- 8

Sugars, added

- 0

Protein

158% 79

Cholesterol

77% 231

Sodium

75% 1810

Calcium

13% 133

Magnesium

37% 154

Potassium

45% 2111

Iron

38% 7

Zinc

57% 6

Phosphorus

112% 783

Vitamin A

10% 89

Vitamin C

73% 65

Thiamin (B1)

83% 1

Riboflavin (B2)

50% 1

Niacin (B3)

128% 21

Vitamin B6

182% 2

Folate equivalent (total)

27% 110

Folate (food)

- 92

Folic acid

- 11

Vitamin B12

59% 1

Vitamin D

1% 0

Vitamin E

10% 1

Vitamin K

14% 17
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