Whole Turkey with Asparagus, Roasted Cherry Tomatoes and White Bean Salad

Whole Turkey with Asparagus, Roasted Cherry Tomatoes and White Bean Salad

Instead of the usual roast turkey and veges, give this a try!
Prep Time 30 mins
Cook Time 2 hrs 25 mins
Total Time 2 hrs 55 mins
Cuisine High Fiber, Low Carbohydrate, Special Occasions
Servings 10 People


  • 3 kg Ingham Whole Turkey
  • 2 cans (425g each) Cannellini Beans Drained and rinsed
  • 3 Bunches Asparagus Spears Trimmed, cut in half
  • 500 g Baby Roma Tomatoes Halved lenghtways
  • 1/4 cup Lemon Juice
  • 1 Coating of Olive Oil Spray
  • 1 Pinch Cracked Black Pepper
  • 1 cup Flat Leaf Parsley Leaves Roughly chopped


  • Preheat oven to 180C. Place a rack into a large roasting dish. Pour ½ cup water into roasting dish. Pat turkey dry, inside and out with paper towels.
  • Fill turkey cavities with stuffing of choice – optional.
  • Place turkey on rack in roasting dish, tucking neck flap underneath the turkey. Tie legs together with unwaxed kitchen string. Loosely cover turkey with a large sheet of aluminium foil. Place pan in lowest shelf in oven. Roast for 2 hours 25 minutes or until turkey is golden and cooked through when tested with a skewer. (When pierced with a skewer in the thickest part of the thigh, juices should run clear). Add more water to pan if necessary.
  • Meanwhile, combine cannellini beans, asparagus, tomatoes and lemon juice in a large roasting pan or ovenproof dish. Season well with freshly-ground black pepper and spray with olive oil spray. Place in oven on rack above turkey for 15 minutes.
  • Stir and roast for a further 15 minutes or until asparagus is tender. Fold through parsley.
  • Transfer turkey to a large serving platter. Spoon vegetables and beans around turkey and serve.


Calories :396
Kilojoules :1654
Fat :11.1
Carbohydrate :12.8
Protein :63
Sodium :946
Saturated Fat :3.5
Fiber :4.8
Calcium :37
Sugar :4.6
Tried this recipe?Let us know how it was!

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