Simple Roasted Turkey & Mashers

If you have a sheet pan and an oven, you are steps away from having a hearty turkey dinner. I believe comfort food shouldn’t be stressful — just simple to make, with an easy cleanup, is the name of my game. Let’s make Thanksgiving faves anytime we want.

Sheet Pan-Roasted Herbed Turkey Breast with Creamy Buttermilk and Parsley Mashed Potatoes

Herbed Butter

Ingredients:

• 1 sprig rosemary
• 2 sprigs thyme
• 1-2 sprigs sage
• 1 clove garlic
• 1 cup room-temperature butter
• Salt and pepper to taste

Instructions:

To make the herbed butter, begin by stripping the leaves from the stems of your herbs. This is a very herby butter, so feel free to use less than listed to soften the herbed flavor. Place the herbs, garlic, and butter into the work bowl of your food processor, and pulse until the butter is well combined. Season to taste.

Turkey Breast

Prep time: 20 minutes
Roast time 11/2-2 hours
Serves 4-6

Ingredients:

• 1 onion, sliced
• 2 lemons, quartered
• 2-3 sprigs rosemary
• 2-3 sprigs sage
• 2-3 sprigs fresh thyme
• 2 heads garlic, sliced in half horizontally
• 1 3- to 4-pound, bone-in turkey breast, split
• Salt and pepper

Instructions:

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

Arrange the sliced onion, lemons, fresh herbs, and garlic in the center of the baking sheet. Season with salt and pepper to taste. Lay the split turkey breast skin side up on the onions, lemons, garlic, and herbs.

Divide the herbed butter mixture in half. Evenly and gently press the butter under the skin of the turkey breast. Season the surface of the skin with the remaining half of the butter and place it in the oven to roast.

As the turkey roasts, baste with the drippings every 20 minutes, and cook until the thermometer displays an internal temperature of 165 degrees. Remove from oven.

Rest the turkey 15 minutes before slicing. Serve with the drippings poured over top.

Tip: When the turkey begins to roast, make the mashed potatoes.

Potatoes

Prep time: 10 minutes
Cook time 35-40 minutes
Serves 4-6

Ingredients:

• 8-10 large Idaho yellow potatoes, halved
• 1/2 cup soft butter
• 1 teaspoon kosher salt
• 1/2 cup shredded Parmesan cheese
• 1-11/2 cups buttermilk
• 1-2 cups heavy cream
• 1 bunch flat-leaf parsley, roughly chopped

Instructions:

Slice potatoes in half, place in a large pan, and cover with cool water. Bring to a boil for 25-35 minutes or until potatoes are tender enough to mash. Drain water and add the remaining ingredients. The parsley cooks slightly with the heat of the potatoes. Mash by hand or with a hand mixer and add salt to taste.

Tip: Peel the potatoes if you prefer mashers minus skins.