# What you'll 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 - Set oven to 400°F and line two large baking trays with parchment paper.
02 - Pat turkey breast dry and rub with olive oil, salt, pepper, thyme, sage, and smoked paprika. Place on roasting rack in baking dish.
03 - Arrange carrots, parsnips, sweet potatoes, and red onion on one baking tray. Drizzle with olive oil and season with salt, pepper, rosemary, and thyme. Toss to coat evenly.
04 - Place turkey on center oven rack and roast 50–60 minutes until internal temperature reaches 165°F.
05 - After 30 minutes of turkey roasting, put vegetables in oven. Roast 35–40 minutes, stirring once halfway, until golden and tender.
06 - Combine cranberries, sugar, orange juice, orange zest, and salt in saucepan. Simmer over medium heat for 10–12 minutes, stirring occasionally, until cranberries burst and sauce thickens. Remove from heat and let cool slightly.
07 - Remove turkey from oven and cover loosely with foil. Rest for 10 minutes before slicing.
08 - Arrange sliced turkey and roasted vegetables on a serving platter. Serve cranberry-orange sauce alongside.
