This recipe appears in:Thanksgiving for Two: One Pan, One Hour
An elegant and festive Thanksgiving for two that's made in just one pan and finishes in an hour. A boneless roast turkey breast, seasoned with orange and lemon and thyme, is roasted with Brussels sprouts and chestnuts that emerge singed from the oven. Roasted carrots get whizzed up with olive oil, broth, and thyme—a great alternative to mashed potatoes. At the bottom of the pan is a sweet jus flavored with citrus and carrots—all you need to do is buy the pumpkin pie.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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- 1 skin-on boneless turkey breast half, about 1 1/2 pounds
- 1 bunch fresh thyme, divided (about 3/4 ounce)
- Kosher salt and freshly ground black pepper
- 6 tablespoons olive oil, divided
- 1/2 lemon, thinly sliced
- 1/2 orange, thinly sliced
- 1 pound Brussels sprouts
- 7 ounces whole, cooked chestnuts
- 1 1/2 pound carrots, trimmed and cut into 1-inch pieces
- 2 cups low-sodium homemade or store bought chicken broth
Adjust oven rack to lower-middle position and preheat the oven to 375°F. Pick half of the thyme from the stem and roughly chop. Rub the turkey breast on all sides with chopped thyme and season with salt and pepper.
Heat 2 tablepsoons olive oil in a large straight-sided sauté pan over medium-high heat until shimmering. Add turkey breast skin-side-down and cook until well browned, about 4 minutes. Remove from heat and transfer turkey to a large plate.
When skillet has cooled slightly, arrange citrus slices into a bed that just fits the turkey breast. Arrange remaining whole thyme sprigs on top, then add the turkey breast, skin side-up.
In a medium bowl, toss brussels sprouts and chestnuts with 2 tablespoons olive oil and season with salt and pepper. Add to one side of pan with turkey. Toss carrots with remaining olive oil and season with salt and pepper. Add to opposite side of pan with turkey.
Pour the broth into the pan and bring to a simmer over high heat. Transfer to oven and roast, uncovered, until turkey registers 150°F on an instant read thermometer, stirring the vegetables once or twice during cooking (do not mix carrots and brussels sprouts), about 45 minutes. Remove from oven and transfer turkey to a cutting board.
Transfer carrots to a food processor along with some of the softened thyme from the skillet and 2 tablespoons of cooking liquid. Blend until a chunky puree is formed. Season to taste with salt and pepper. Alternativelyy, mash carrots with a potato masher. Transfer carrots and sprouts/chestnuts to a serving platter or individual plates.
Strain remaining cooking liquid, season to taste, and transfer to a gravy boat. Slice turkey and serve immediately.