With a simple marinade, this easy one-pan turkey dinner with colorful, hearty vegetables is as visually appealing as it is delicious.

INGREDIENTS

• 1 Kentucky Legend Quarter Sliced Turkey, Oven Roast
• 2/3 cup teriyaki sauce
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp minced fresh gingerroot
• 1 tsp brown sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 large carrots, cut diagonally into 2-inch chunks
• 1 bell pepper (any color), seeded and cut into 2-inch chunks
• 1 large red onion, cut into 2-inch chunks
• 2 cups broccoli florets
• 1 cup pineapple chunks
• 2 green onions, thinly sliced
• 2 tsp toasted sesame seeds

DIRECTIONS

1. Preheat oven to 375˚F.
2. Arrange turkey on large baking sheet.
3. In medium bowl, whisk together teriyaki sauce, sesame oil, soy sauce, garlic, ginger, brown sugar, salt and pepper. Brush turkey with 1/4 cup teriyaki mixture.
4. Bake for 40 to 45 minutes or until instant-read thermometer registers 130°F.
5. Meanwhile, in large bowl, toss together carrots, bell pepper, onion, broccoli, pineapple and remaining teriyaki mixture.
6. Increase oven temperature to 400˚F. Arrange vegetables around turkey. Bake for 20 to 25 minutes or until vegetables are tender and instant-read thermometer registers 160°F when inserted into center of turkey.
7. Garnish with green onions and sesame seeds. Slice and serve turkey with vegetables.

Tip: To use the broccoli stem as well as the florets, trim woody end of stem and peel before cutting into 1-inch chunks