# 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
# Directions:
01 - Preheat oven to 400°F. Line two large baking trays with parchment paper.
02 - Pat turkey breast dry. Rub evenly with olive oil, salt, black pepper, dried thyme, dried sage, and smoked paprika. Place on a roasting rack set inside a baking dish.
03 - Arrange carrots, parsnips, sweet potatoes, and red onion on one prepared tray. Drizzle with olive oil and sprinkle with salt, black pepper, dried rosemary, and dried thyme. Toss to coat thoroughly.
04 - Place the turkey on the center rack in the oven. Roast for 50 to 60 minutes or until the internal temperature reaches 165°F.
05 - At the 30-minute mark, place the tray of vegetables in the oven. Roast for 35 to 40 minutes, stirring once halfway through, until vegetables are tender and golden.
06 - Combine cranberries, sugar, orange juice, orange zest, and a pinch of salt in a saucepan. Bring to simmer over medium heat. Cook 10 to 12 minutes, stirring occasionally until cranberries pop and sauce thickens. Remove from heat and let cool slightly.
07 - Remove turkey from oven and let rest, loosely covered with foil, for 10 minutes.
08 - Slice turkey breast and arrange on a large platter with roasted vegetables. Serve cranberry-orange sauce alongside.
