Ingredients
Equipment
Method
Marinate the Turkey
- If your turkey breast is tied, remove the twine. Pat the turkey completely dry with paper towels. Season generously all over with 1 ½ teaspoons salt and ½ teaspoon black pepper. Rub the grated garlic and thyme leaves evenly over the surface. Place the turkey in a dish, cover, and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
Prepare the Oven
- Position oven racks in the top third and bottom third of your oven. Preheat the oven to 400°F (200°C).
Start the Sweet Potatoes
- While the turkey marinates, begin the sweet potatoes. Wrap each potato individually in 2-3 layers of aluminum foil to prevent leaks. Place them on a rimmed baking sheet. Bake on the top rack for 45 minutes to 1 hour, or until they are very soft when squeezed (use oven mitts to test). Let them cool in the foil. Reserve the baking sheet for the turkey.
Make the Cranberry Sauce
- In a medium saucepan, combine the granulated sugar, fresh orange juice, ¼ cup water, and the cinnamon stick or star anise pod. Bring this mixture to a simmer over medium heat. Add the fresh or frozen cranberries. Cook, stirring occasionally, until the cranberries burst and the sauce begins to thicken, about 12 to 18 minutes. The sauce will seem thin but will thicken considerably as it cools. Transfer the sauce to a serving dish, remove the cinnamon stick or star anise, and let it cool at room temperature before refrigerating until serving.
Prepare the Gravy
- Wipe out the cranberry pot. Melt the ¼ cup of butter over medium heat. Add the ½ small chopped onion and cook, stirring, until it turns pale golden brown, about 5-8 minutes. Sprinkle in the ¼ cup all-purpose flour and cook, stirring constantly, until the flour turns golden brown, about 1-2 minutes. Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pot. Let it cook until the wine mostly evaporates (about 30 seconds to 1 minute). Gradually whisk in 2 cups of turkey or chicken stock. Bring the mixture to a simmer and cook until the gravy thickens, about 4-6 minutes. If the gravy becomes too thick, whisk in additional stock, a little at a time, until you reach your desired consistency. Season with salt to taste. Transfer the hot gravy to an insulated container (like a Thermos or insulated coffee cup) to keep it warm until serving.
Make the Stuffing
- Thoroughly clean the gravy pot. Melt the 3 tablespoons of butter over medium heat. Add the diced 1 small onion and diced celery rib. Season with ½ teaspoon salt and cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 15 minutes. Stir in the chopped fresh thyme and sage, and cook for another minute until fragrant. Remove the pot from the heat. Add the torn bread and ¼ teaspoon black pepper. Stir gently to combine.
Finish the Stuffing
- In a separate medium bowl, whisk together ¾ cup turkey or chicken broth, the large egg, and 2 tablespoons chopped fresh parsley. Add ¼ teaspoon salt. Gently fold this liquid mixture into the bread mixture in the pot, allowing the bread to absorb the liquid. If the mixture appears too dry, gradually add more broth (up to an additional ¼ cup) until it’s evenly moistened but not soggy. Dot the surface of the stuffing with a few thin slices of butter. Cover the pot with a lid or aluminum foil. Place the covered pot on the bottom oven rack and bake for 20 minutes, until it feels lightly springy to the touch. Remove the lid or foil and continue baking for another 15-20 minutes, until the top is golden brown. Transfer the stuffing to the stovetop (off the heat) and re-cover to keep warm until the turkey is ready. Set aside the mixing bowl used for the sprouts.
Roast the Turkey
- Brush or spread the Dijon mustard evenly over the marinated turkey breast. Then, spread the mayonnaise over the mustard. Carefully wrap the bacon slices around the turkey breast, ensuring they are snug. Place the bacon-wrapped turkey on the reserved rimmed baking sheet (the one used for the sweet potatoes).
Roast Turkey and Sprouts
- Place the baking sheet with the turkey onto the top oven rack. Roast for 20 minutes. While the turkey roasts, prepare the Brussels sprouts: Place them in the previously used mixing bowl. Toss with enough olive oil to coat, the crushed coriander or caraway seeds, and a pinch of salt. After the initial 20 minutes of turkey roasting, add the seasoned Brussels sprouts to the same baking sheet around the turkey. Continue roasting both the turkey and sprouts for another 20-30 minutes. The total roasting time for the turkey should be 40-50 minutes. The sprouts should be golden brown and tender, and a meat thermometer inserted into the thickest part of the turkey should register 145°F (63°C).
- Turkey Doneness & Resting: If the turkey reaches 145°F (63°C) before the sprouts are done, carefully transfer the turkey to a cutting board. Tent it loosely with foil and let it rest for 10 minutes before slicing. Continue roasting the sprouts until tender and golden.
- Crispy Bacon Tip: If the bacon isn't as crisp as you'd like after roasting, you can broil the bacon-wrapped turkey only (remove sprouts if they are done) for 1-3 minutes, watching very closely to prevent burning.
Finish the Sweet Potatoes
- Once the turkey is removed to rest, cut a long slit down the top of each foil-wrapped sweet potato, being careful not to cut through the bottom. Gently push the ends of each potato towards the center to open up the slit. Use a fork to lightly mash the insides. Mash ½ tablespoon of butter, 1 teaspoon of molasses, and a pinch of freshly grated nutmeg and salt into the center of each potato. Divide the mini marshmallows among the four sweet potatoes. Place the baking sheet with the sweet potatoes onto the oven rack (they can share the space with the Brussels sprouts if they need additional time). Bake for about 5 minutes, or until the marshmallows are melted and golden brown, usually while the turkey rests.
Serve
- Slice the rested turkey breast and serve immediately with the roasted Brussels sprouts, marshmallow-topped sweet potatoes, stuffing, cranberry sauce, and gravy.
Notes
Pro Tips for Success: Dual timers are key. Foil is essential for sweet potatoes. Resting the turkey is crucial. Keep gravy warm in an insulated container. Broiling bacon for crispiness needs close monitoring. Stuffing consistency can be adjusted with broth. Common Mistakes to Avoid: Overcooking the turkey can dry it out. Ensure sweet potatoes are very soft. Thin gravy can be simmered longer. Prevent mushy Brussels sprouts by adding them later. Avoid burning bacon during broiling. Do not skip resting the turkey. This recipe streamlines the traditional Thanksgiving dinner by cleverly utilizing pots and pans to prepare multiple components, offering a full holiday meal experience with significantly less active cooking time and cleanup.