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
1051
53% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

69% 45

Saturated

71% 14

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 11

Carbs

18% 55

Carbs (net)

- 45

Fiber

40% 10

Sugars

- 11

Sugars, added

- 0

Protein

211% 105

Cholesterol

103% 308

Sodium

101% 2413

Calcium

18% 177

Magnesium

49% 205

Potassium

60% 2815

Iron

50% 9

Zinc

76% 8

Phosphorus

149% 1044

Vitamin A

13% 119

Vitamin C

97% 87

Thiamin (B1)

111% 1

Riboflavin (B2)

67% 1

Niacin (B3)

171% 27

Vitamin B6

243% 3

Folate equivalent (total)

37% 146

Folate (food)

- 122

Folic acid

- 14

Vitamin B12

78% 2

Vitamin D

1% 0

Vitamin E

13% 2

Vitamin K

19% 22
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