Photo of Turkey with honey-roasted carrots by WW

Turkey with honey-roasted carrots

3 - 5
PersonalPoints™ per serving
Total Time
50 min
10 min
40 min
This seriously simple, one-pan turkey dish is a great basic recipe for weeknight cooking, and holiday menu planning, too. Carrots and honey add just a little sweetness, and thyme and onions hit the right savoury notes, with cider vinegar tying it all together. The prep and cook times are short and sweet; 20 minutes and you'll be sliding the pan into the oven. Forty minutes more and you'll be putting dinner on the table. A simple salad and/or sauteed greens would round out the meal nicely. If you're serving this for a holiday, bring on the stuffing, cranberries, and all the bells and whistles. This turkey can handle it.


Uncooked boneless skinless turkey breast

1 pound(s), boneless, skinless

Fat free chicken broth

1½ cup(s)

Uncooked carrot(s)

4 medium, peeled and cut into 2-inch pieces

Dried thyme

¼ tsp(s)

Vegetable oil

1 tsp(s)

Uncooked onion(s)

1 medium, red, cut into 1-inch pieces

Apple cider vinegar

2½ tbsp(s)


2 tbsp(s)

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste


  1. Preheat oven to 400°F (205°C).
  2. In a 9x13-inch (23x33 cm) roasting pan, combine carrots, thyme and oil. Add 1/2 cup of the broth to pan and cook 12 minutes.
  3. Mix onion with vinegar and honey; add to roasting pan. Cook 10 minutes more.
  4. Reduce oven temperature to 325°F (165°C). Add turkey to vegetables and coat with remaining 1 cup broth. Season with salt and pepper and continue to roast until turkey is cooked through, 10 to 12 minutes.
  5. Remove turkey to platter. With a slotted spoon remove vegetables from pan and place on top of turkey; cover and keep warm. Pour pan juices into a small saucepot and boil until reduced to about 1/3 cup. Drizzle over turkey and vegetables and serve.