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Week of 11/20/23

Sheet Pan Roasted Turkey Breast
with roasted mushrooms / green beans / sweet potatoes / Brussels

Active: 120 Total: 120
Original GF Paleo Vegetarian
Sheet Pan Roasted Turkey Breast

It's Thanksgiving week here in the United States, and this year we're bringing you a traditional (but Paleo-friendly) holiday meal, Cook Smarts-style! We know how personal this meal can be, so we encourage you to use this as a template and make it your own. 
Smarts: We’ve included three types of fresh herbs here, but feel free to just use one or two if you prefer - you’ll want about 2-3 tablespoons total.

Tags
Special Occasion, Air-Fryer Friendly
Proteins
Turkey
Cuisines
American
Save recipe
12

Ingredients

Metric
Servings:
4
Roasted Turkey Breast:
  • Turkey breast halves, bone-in and skin on - 2 , thawed if frozen (about 4 lbs for 4 servings; sub legs, wings, or thighs but note that cooking times will differ)
  • Salt - 1 1/2 tsp
  • Black pepper - 3/4 tsp
  • Thyme, fresh - 4 tsp , chopped
  • Sage, fresh - 2 tsp , chopped
  • Rosemary, fresh - 2 tsp , chopped
  • Garlic - 2 cloves , chopped
  • Lemon zest - 2 tsp
  • Lemon juice - 2 Tbsp
  • Butter - 4 Tbsp
  • Foil - for roasting
  • Gravy, any store bought (opt) - for serving
  • Cranberry sauce (opt) - for serving
Roasted Mushrooms and Green Beans:
  • Green beans, fresh - 10 oz , trimmed
  • Thyme, fresh - 1 tsp , chopped
  • Rosemary, fresh - 1/2 tsp , chopped
  • Mushrooms, any button - 1 lb , stems removed and left whole, or halved if large
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 1/2 Tbsp
Roasted Sweet Potatoes and Brussels:
  • Sweet potatoes - 1 lb , chopped into 1" / 2.5 cm cubes
  • Brussels sprouts - 1 lb , trimmed and halved or quartered if large
  • Shallots - 1 bulb , diced
  • Nuts, pecans - 1/3 cup , coarsely chopped
  • Thyme, fresh - 1 tsp , chopped
  • Maple syrup - 1 Tbsp
  • Nutmeg (opt) - 1/2 tsp
  • Oil, cooking - 2 Tbsp
  • Lemon juice - 2 tsp

Prep

  1. Season turkey - (If prepping right before cooking, get oven heating before continuing with prep.) Remove turkey from the refrigerator 30 minutes before cooking. Pat turkey dry with paper towels and season all over with salt and pepper, including under the skin. Let it rest at room temperature while preparing the remaining ingredients.

  2. Green beans / Sweet potatoes / Brussels sprouts / Shallots / Pecans - Prep as directed. Store sweet potatoes, Brussels sprouts, and shallots in one container. Store green beans and pecans in their own separate containers. (Can be done up to 5 days ahead)

  3. Thyme / Sage / Rosemary / Garlic / Lemon zest (portions for turkey) - Prep as directed. Combine thyme, sage, and rosemary in one container. Store garlic and lemon zest in separate containers. (Can be done up to 3 days ahead)

  4. Thyme / Rosemary / Mushrooms / Garlic (portions for mushrooms) - Prep as directed. Combine thyme and rosemary. Store mushrooms and garlic in separate containers. (Can be done up to 3 days ahead)

  5. Thyme (for sweet potatoes) - Prep as directed. (Can be done up to 3 days ahead)

  6. Prep herb butter - Combine garlic, thyme, sage, and rosemary (portions for turkey) with lemon zest, lemon juice (portion for turkey), and butter in a medium bowl. Microwave briefly until butter is just melted, ~30 seconds, and whisk to combine.

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Make

  1. Heat oven to 375 F / 190 C degrees. Position oven racks in top and bottom thirds of oven and set out two sheet pans.

  2. Cover the first sheet pan with foil. Brush turkey generously with herb butter on all sides and under the skin. Place turkey on one half of the sheet pan and transfer to the upper oven rack to get it started roasting. Roast turkey for 10 minutes while preparing the vegetables.

  3. While turkey cooks, toss together sweet potatoes, Brussels sprouts, shallots, pecans, thyme (portion for sweet potatoes), maple syrup, nutmeg (if using), and cooking oil (portion for sweet potatoes). Season generously with some salt and pepper and spread out on the second sheet pan. Roast sweet potatoes and Brussels sprouts in the lower third of the oven until tender and golden brown, 20 to 25 minutes, shaking the pan halfway through. Toss with lemon juice and some additional salt and pepper if needed.

  4. Toss mushrooms and green beans with garlic, thyme, rosemary, and cooking oil (portions for mushrooms) and season with some salt and pepper. Spread mushrooms and beans on second half of the sheet pan with the turkey. Return to the oven and continue to roast until vegetables are tender and turkey is golden brown and reaches 160F / 71C degrees. This should take about 15-20 minutes per pound (for each piece, not the total weight), but begin checking for doneness after about 30 minutes.

  5. When turkey is finished roasting, transfer it to a cutting board and cover loosely with foil. Allow turkey to rest for 10 minutes before slicing. Cover vegetables with foil or transfer to a serving bowl to keep warm.

  6. Warm gravy, if using.

  7. Remove turkey from the bone and slice. Serve turkey with mushrooms, green beans, sweet potatoes, and Brussels sprouts on the side. Enjoy with warm gravy and cranberry sauce!

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