One-hour turkey roast with sauteed vegetables
When you’re short on time, one-hour turkey breasts with sauteed vegetables are the perfect Thanksgiving meal plan.
Am I the only chef/writer/working mother on the planet who can sometimes be a little last minute in my dinner plans, even for a highly anticipated culinary-focused holiday such as Thanksgiving? But my laissez faire attitude comes from knowing there are kitchen shortcuts to create even the most mouth-watering of feasts. That’s what I’m thankful for (among other things).
This super quick and easy turkey recipe is perfect if you don’t have hours in the kitchen; you can literally cook it an hour before your guests arrive. Another fabulous feature of these turkey breasts? Their ability to feed any number of people easily – if you’ve got a small crowd, one will suffice (but don’t expect too many leftovers). Extended family, friends and long-lost mailman coming to dinner? Pop in two or three of these turkey breasts and cook them together and you’ll have plenty to go around.
- 1 turkey breast
- 1 bag frozen carrots
- 1 pound baby bella mushrooms
- 1 red onion
- Olive oil
- Salt and pepper
- Herb blend
Preheat the oven to 450° F. Lay a large piece of parchment paper inside a 9x13 pan, with enough hanging over the edges to be able to cover the turkey.
Lay the turkey breast down on the parchment paper, brush with olive oil, and sprinkle generously with herbs, salt and black pepper. Fold over parchment paper to cover, and cover with an additional layer of aluminum foil to keep in moisture. Bake for one hour. Remove from oven, and leave covered for 15 - 20 minutes.
Meanwhile, heat a tablespoon of olive oil in a pan, and add carrots and a dash of salt, pepper and herbs. Saute until heated through, and transfer to a small plate. Without washing pan, add a bit more oil, and saute onions and mushrooms until golden. Season these as well with salt, pepper and herbs.
Transfer turkey breast to serving dish, and lay veggies all around it. You can add a few fresh sprigs of herbs if you have them on hand.
Carving tips for turkey breast: Turn turkey over, and carefully pull away bones. You will need to slice away at some of the tougher pieces to remove all the bones and cartilage from the bottom. Once it’s all been removed, turn back over and slice with the skin on.
Related Topics: Entertaining