# What Goes In:
→ Turkey
01 - 2.6 pounds boneless turkey breast, skin-on
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried sage
07 - 1/2 teaspoon 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 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried rosemary
16 - 1/2 teaspoon dried thyme
→ Cranberry-Orange Sauce
17 - 7 ounces 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
# How to Make It:
01 - Preheat oven to 400°F. Line two large baking trays with parchment paper.
02 - Pat the turkey breast dry. Rub with olive oil, salt, black pepper, thyme, sage, and smoked paprika. Place on a roasting rack set inside a baking dish.
03 - Arrange carrots, parsnips, sweet potatoes, and red onion on one prepared tray. Drizzle with olive oil, then sprinkle with salt, black pepper, rosemary, and thyme. Toss to coat evenly.
04 - Place the turkey in the oven on the center rack. Roast for 50 to 60 minutes, or until internal temperature reaches 165°F.
05 - At the 30-minute mark, place the tray of vegetables in the oven. Roast for 35 to 40 minutes, stirring once halfway through, until 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 pop and sauce thickens. Remove from heat and cool slightly.
07 - Once the turkey is done, loosely cover with foil and let rest for 10 minutes before slicing.
08 - Arrange sliced turkey on a large platter alongside roasted vegetables. Serve cranberry-orange sauce on the side.
