This turkey breast recipe is perfect for a smaller group at Thanksgiving.
Bonus: Thegravycomes together right in the pot with no extra steps.
The potatoes and carrots are perfectly cooked in the same pan alongside the meat.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Plus,leftover winefrom cooking is great to serve along with the meal.
Ingredients
1(5- to 6-lb.
each)red potatoes, halved
4medium(2 1/2 oz.
each)carrots, peeled, halved lengthwise, and cut into 1-in.
pieces (about 2 cups)
1small(4 oz.
Brush turkey with oil; sprinkle with 2 teaspoons of the salt and 1/2 teaspoon of the pepper.
Place in a large broiler-safe Dutch oven.
Bake in preheated oven, uncovered, until golden brown, about 1 hour.
Do not turn oven off.
Remove pot from oven.
Arrange potatoes, carrots, and onion around turkey; set aside.
Pour evenly over vegetables.
Without removing pot from oven, carefully uncover, and increase oven temperature to broil.
Broil until turkey is golden brown, 8 to 10 minutes.
Remove pot from oven.
Transfer turkey to a cutting board.
Let rest 15 minutes; turkey temperature will continue to rise to 165F.
Season vegetables to taste with additional salt and pepper.
Carve turkey into 1-inch-thick slices.
Arrange meat and vegetables on a platter.
Whisk gravy until combined; drizzle over sliced turkey and vegetables.
Garnish with fresh sage leaves and additional pepper, if desired.
