SHEET PAN TURKEY BREAST ROULADE WITH SWEET POTATOES, GREEN BEANS AND SHALLOTS

Active time: 30 minutes | Total time: 1 hour, 50 minutes

6 servings

This one- pan feast of turkey with all the fixings puts a holiday dinner on the table without a lot of fuss or a sink full of dishes.

Its centerpiece is a turkey breast stuffed with a cranberry sauce gussied up with pecans, maple syrup, thyme and orange zest. To stuff the breast, ask your butcher to do the work of deboning, butterflying and pounding the poultry. Then, you just layer in the cranberry mixture on and roll it up.

It is cooked alongside maple- seasoned sweet potatoes sprinkled with pecans, as well as green beans and roasted shallots. The meal even includes a “gravy” made from the pan juices deglazed with a little boiling water.

NOTES: If using dried cranberries, soak them in warm water for 15 minutes before proceeding with the rest of the recipe.

The meal serves four, but there is enough turkey here for six people, so enjoy that the next day, in true Thanksgiving style. Leftover turkey and vegetables can be refrigerated in separate airtight containers for up to 3 days. ½ cup (2 ounces) pecan halves or pieces, divided

½ cup (about 2 ounces) fresh cranberries, halved (may substitute 2 ounces dried cranberries, see NOTES)

3 tablespoons maple syrup,

divided

1 tablespoon fresh thyme

leaves ¼ teaspoon finely grated

orange zest

1 teaspoon kosher salt,

divided 2 ½ pounds boneless skin-on

turkey breast, butterflied and

pounded to about 3/4-inch

thickness (see NOTES)

½ teaspoon freshly ground

black pepper, divided

3 ½ tablespoons olive oil,

divided

3 medium sweet potatoes

(about 2 pounds), peeled and

cut into 1-inch pieces ¾ pound green beans, trimmed

3 medium shallots, peeled

and quartered lengthwise ¼ cup boiling water

Position a rack in the middle of the oven and preheat to 450 degrees. Coarsely chop ¼ cup (1 ounce) of the pecans and transfer them to a small bowl. Add the cranberries, 2 tablespoons of the maple syrup, the thyme, orange zest and ¼ teaspoon of the salt and toss to combine.

Sprinkle the turkey breast all over with ¼ teaspoon each of the salt and pepper. Spread the cranberry mixture the turkey, leaving a border of about 2 inches on all sides. Roll it up and secure tightly with kitchen twine, then brush the top with ½ tablespoon of the oil. Place on one side of a sheet pan and roast for 15 minutes, or until the skin turns golden brown. Reduce the oven temperature to 375 degrees. Place the sweet potatoes on the sheet

pan. Drizzle with 2 table

spoons of the oil, the remain

ing 1 tablespoon of maple syr

up and ¼ teaspoon of the salt.

Return the pan to the oven for 25 minutes.

Move the potatoes aside, then add the green beans and shallots to the pan. Drizzle them with the remaining 1 tablespoon of oil and the remaining ¼ teaspoon each of salt and pepper. Return to the oven for 15 to 20 minutes, or until the turkey reaches an internal temperature of 160 degrees. Transfer the turkey to a cutting board to rest, then sprinkle the potatoes with the remaining ¼ cup (1 ounce) pecans and return the pan to the oven to allow the vegetables to cook 5 to 10 minutes more, or until softened and lightly browned. Transfer the vegetables to serving plates. Add the boiling water to the pan and stir to dissolve some of the pan juices (but avoid actively stirring any bits that have charred). Slice the turkey into ½-inch thick slices and serve alongside the vegetables drizzled with the pan juices.

Adapted from “Whole in One” by nutritionist Ellie Krieger (Hachette Books, 2019).