# What You Need:
→ 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 the oven to 400°F. Line two large baking trays with parchment paper.
02 - Pat the 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 baking tray. Drizzle with olive oil, then sprinkle with salt, black pepper, dried rosemary, and dried thyme. Toss to coat all pieces evenly.
04 - Position the roasting rack with turkey in the center of the oven. Roast for 50 to 60 minutes until the internal temperature reaches 165°F.
05 - After the turkey has roasted for 30 minutes, place the tray with vegetables into the oven. Roast for 35 to 40 minutes, stirring once halfway through, until golden and tender.
06 - While roasting, combine cranberries, sugar, orange juice, orange zest, and a pinch of salt in a saucepan. Simmer over medium heat for 10 to 12 minutes, stirring occasionally, until cranberries burst and sauce thickens. Remove from heat and allow to cool slightly.
07 - Once cooked, cover the turkey loosely with foil and let rest for 10 minutes. Slice and arrange on a large platter alongside roasted vegetables. Serve with cranberry-orange sauce on the side.
