Recipe of the Week: One Pan Roast Turkey and Vegetables

Greetings everyone! We’ve covered various entrees and side dishes the past few weeks, but now its time to take a look at the center piece of many family gatherings. We are going to look at the crown piece of Thanksgiving, a One Pan Roast Turkey and Vegetables, a classic for any Thanksgiving family meal. While it will take a bit of prep work, it is certain to be delicious!

One Pan Roast Turkey
Roast Turkey by Pixabay

Prep Time: 30 minutes
Cook Time: 1 hr 35 mins – 1 hr 45 mins
Servings: 8 servings

Be sure to grab the following:

– 1 lemon
– 6 tbsp butter, room temp
– 4 cloves garlic, crushed
– 2 tbsp Dijon mustard
– 2 (2 lb) turkey breast halves, deboned
– 1 lb medium shallots, halved lengthwise
– 1 tsp olive oil
– 1 lb small purple potatoes (about 8), halved lengthwise
– 12 oz small parsnips (about 4), trimmed, and halved lengthwise
– 1 lb small thin carrots (about 12), trimmed and washed

You are going to want to have the following:

– Vegetable peeler
– A small bowl
– Butcher’s twine
– A baking sheet
– A cooking thermometer

Let’s Get Cooking
1.) Heat oven to 425 F.

2.) With vegetable peeler, remove 6 strips lemon zest, thinly slice crosswise.

3.) In a small bowl, combine butter, garlic, mustard, lemon zest, and 1/2 tsp each salt and pepper; set aside

4.) Remove skin from turkey-breast halves and set aside. Rub butter mixture all over turkey breasts

5.) Place one breast half on top of the other, arranging so 1 thick side and 1 thin side are sandwiched together. Wrap breasts in skin and tie with butcher’s twine to form log shape

6.) On large rimmed baking sheet, toss shallots with oil and 1/4 tsp each salt and pepper. Arrange them in the center of the sheet and place turkey on top. Roast for 60 minutes

7.) Remove from oven and transfer turkey to cutting board. Add potatoes, carrots, and parsnips to baking sheet and toss shallots and 1/2 tsp each salt and pepper; arrange in an even layer.

8.) Place turkey on top of vegetables and roast (for around 35-45 minutes) until turkey registers 160 F on thermometer and vegetables are golden brown and tender. Remove vegetables that are done before the turkey.

9.) Transfer turkey to clean cutting board and let rest for at least 10 minutes before slicing.

And there you have it! You should have a juicy and delicious turkey at the end of this process. Let us know how it went on our Facebook, Instagram, or in the comments down below!

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