# Components:
→ Turkey
01 - 2.6 lbs boneless turkey breast, skin-on
02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp dried thyme
06 - 1 tsp dried sage
07 - 1/2 tsp smoked paprika
→ Roasted Autumn Vegetables
08 - 3 medium carrots, peeled and cut into sticks
09 - 2 parsnips, peeled and cut into sticks
10 - 2 medium sweet potatoes, peeled and cubed
11 - 1 red onion, cut into wedges
12 - 2 tbsp olive oil
13 - 1/2 tsp salt
14 - 1/2 tsp black pepper
15 - 1/2 tsp dried rosemary
16 - 1/2 tsp dried thyme
→ Cranberry-Orange Sauce
17 - 7 oz fresh or frozen cranberries
18 - 1/2 cup granulated sugar
19 - 1/2 cup orange juice
20 - Zest of 1 orange
21 - Pinch of salt
# Method:
01 - Set the oven temperature to 400°F. Line two large baking trays with parchment paper.
02 - Pat the turkey breast dry. Rub all over with olive oil, salt, black pepper, dried thyme, dried sage, and smoked paprika. Arrange on a roasting rack placed in a baking dish.
03 - Place carrots, parsnips, sweet potatoes, and red onion on one lined baking tray. Drizzle with olive oil, then season with salt, black pepper, dried rosemary, and dried thyme. Toss to coat evenly.
04 - Position the turkey on the center rack in the oven. Roast for 50 to 60 minutes, or until the internal temperature registers 165°F.
05 - After turkey has roasted for 30 minutes, place the tray with vegetables in the oven. Roast for 35 to 40 minutes, stirring once halfway through, until vegetables are golden brown and tender.
06 - Combine cranberries, sugar, orange juice, orange zest, and a pinch of salt in a saucepan. Bring to a simmer over medium heat and cook for 10 to 12 minutes, stirring occasionally, until cranberries burst and sauce thickens. Remove from heat and let cool slightly.
07 - Once cooked, loosely cover the turkey breast with foil and allow to rest for 10 minutes before slicing.
08 - Arrange sliced turkey on a large serving platter with roasted vegetables and offer the cranberry-orange sauce alongside.
