Butter Roasted Turkey Breast with Vegetables

Butter Roasted Turkey Breast with Vegetables
Serves 6-8

Roasting an entire bird can be daunting, and it’s certainly not necessary. I love combining the act of roasting your turkey and vegetables at the same time. Not only does this streamline the cooking process but whoever is washing the dishes, will thank you! Feel free to use whatever vegetables you have on hand. I love popping these in the oven, on the sheet tray, while the turkey rests.

2, 2-2 ½ lb. skin-on turkey breasts
2 tablespoons salt (I know, it sounds like a lot, but you’ll need it)
Extra virgin olive oil
2 red onions, cut into about 8 wedges
1 head garlic, separated from the bulb but with the skins on
1 stick butter, melted
1 lb. brussels sprouts, thinly sliced
1 bunch fresh thyme

Preheat oven to 425° F. Drizzle a few glugs of olive oil in the bottom of a large sheet tray or roasting pan/dish. Add onions and season again with olive oil and a sprinkling of salt (in addition to the 2 tablespoons above).

Pat dry turkey breasts with a paper towel and season each breast with 1 tablespoon salt, making sure to get all sides. Place breast, skin side up in the tray, over the onions if necessary. Scatter thyme stems.

Brush a bit of butter on the top of each breast and roast for 1 hour, basting every 20 minutes. You may not use all of it. If the turkey begins to brown too intensely before it’s cooked through (you’re looking for 160° F internal temperature), cover with tinfoil.

Remove tray from oven and rest turkey on a board for at least ten minutes. If browned sufficiently, you can remove onions from the pan as well. Add brussels sprouts to the tray and toss with turkey juices. Return to the oven and roast brussels sprouts for the ten minutes the turkey rests.

Slice turkey and serve with vegetables. Enjoy with good friends and wine.