Thanksgiving Feast: Roasted Turkey Breast with Sweet Potatoes


PREP:10 mins COOK:45 mins SERVINGS:4 CALORIES:861 Level:Medium

From your meal kit

3 lbs Turkey Breast
6 pcs Sage
8 cloves Garlic
1 Lime
½ cup Salted Butter
4 lbs Sweet Potato
¼ cup Maple Syrup
1 Tsp Paprika
1 Tbsp Parsley

From your pantry

1 Oil
1 Salt And Ground Black Pepper
1 Water

Cooking Instructions

1. Optional: combine 12 cups water, ¼ cup salt, 2 sprigs sage, 4 smashed garlic cloves, and skins from 1 lime (with the juice set aside), and 8 ice cubes (optional) in a large bowl. Unwrap turkey (but don’t remove the net), and place in brine for 5 hours. Set aside the gravy packet.

2. Remove turkey from brine, pat dry, and season with salt and pepper. Preheat your oven to 350 degrees.

3. In an oven-proof skillet, saute 1 Tbsp oil, ½ stick butter, 4 smashed garlic cloves, and 4 sprigs sage.

4. Place turkey in the skillet and brown on all sides. Roast for 40 minutes, and spoon the sage butter over the turkey every 10 minutes. While turkey roasts, place 2 lbs peeled and quartered sweet potatoes in a pot. Cover with water and bring to a boil. Cover pot and reduce heat to low, and simmer for 10 minutes. Drain, then mash in a large mixing bowl.

5. In a skillet, combine ¼ cup maple syrup, ½ stick butter, ½ tsp lime juice, 1 tsp paprika, and 1 tsp salt over medium heat. Once the syrup starts to bubble, remove from heat and combine into the mashed potato mixture.

6. Make gravy according to package directions. Serve mashed sweet potatoes alongside turkey and garnish with parsley.

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