# 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
# Method:
01 - Preheat oven to 400°F. Line two large baking trays with parchment paper.
02 - Pat the turkey breast dry. Rub evenly with olive oil, salt, pepper, thyme, sage, and smoked paprika. Position 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, sprinkle with salt, pepper, rosemary, and thyme, then toss to coat uniformly.
04 - Place turkey in the center rack of the oven. Roast for 50 to 60 minutes, until internal temperature reaches 165°F.
05 - After 30 minutes of turkey roasting, place the vegetable tray in the oven. Roast for 35 to 40 minutes, stirring once halfway, until vegetables are golden and tender.
06 - Combine cranberries, sugar, orange juice, orange zest, and 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 let cool slightly.
07 - Remove turkey from oven and let rest loosely covered with foil for 10 minutes before slicing.
08 - Arrange sliced turkey on a platter alongside roasted vegetables. Serve cranberry-orange sauce on the side.
