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Savory Sheet Pan Herb Roasted Turkey and Cranberry Pecan Recipe

Juicy Savory Sheet Pan Herb Roasted Turkey with Cranberry Pecan

Savory Sheet Pan Herb Roasted Turkey and Cranberry Pecan Recipe perfect for festive gatherings with rich flavors and simple preparation.
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Prep Time 30 minutes
Cook Time 35 minutes
Marinating Time 2 hours
Total Time 3 hours 5 minutes
Course Dinner
Cuisine American
Servings 6 slices
Calories 350 kcal

Equipment

  • Sheet Pan
  • Mixing bowl
  • Meat Thermometer

Ingredients
  

For the Turkey

  • 1 pound Boneless Skinless Turkey Breast Substitute with turkey thighs for richer flavor.
  • 2 tablespoons Olive Oil Use melted butter for different flavor.
  • 2 tablespoons Fresh Rosemary Can substitute with 1 tablespoon dried rosemary.
  • 2 tablespoons Fresh Thyme Dried thyme can also work in smaller quantity.
  • 4 cloves Garlic Use garlic powder if fresh is unavailable.
  • 2 tablespoons Lemon Juice Vinegar can substitute if necessary.

For the Vegetables

  • 1 pound Baby Potatoes Swap with sweet potatoes for a sweeter profile.
  • 2 cups Carrots Substitute with parsnips or bell peppers.
  • 1 medium Red Onion Replace with yellow or white onion as needed.

For the Topping

  • 1 cup Dried Cranberries Chopped dates can work as a substitute.
  • 1 cup Pecans Use walnuts or almonds if desired.
  • 2 tablespoons Maple Syrup Honey or agave syrup can be used as alternatives.
  • 2 tablespoons Fresh Parsley Omit if not available or substitute with cilantro.

Instructions
 

How to Make Savory Sheet Pan Herb Roasted Turkey

  • Preheat the oven to 400°F (200°C). This initial step ensures that the turkey roasts evenly and achieves a beautiful golden brown finish.
  • Mix the marinade by combining olive oil, rosemary, thyme, garlic, lemon juice, salt, and pepper in a bowl. Stir until well blended, creating a fragrant aroma.
  • Marinate the turkey breast in a resealable bag or dish with the marinade. Allow it to rest for at least 30 minutes, or up to 2 hours for deeper flavor infusion.
  • Prep the vegetables by washing the baby potatoes, carrots, and red onion. Toss them in olive oil, salt, and pepper for an even coating of flavor.
  • Arrange the marinated turkey breast in the center of a sheet pan, surrounded by the seasoned vegetables.
  • Roast everything in the oven for 30-35 minutes. Check that the turkey reaches an internal temperature of 165°F (75°C), and the veggies are golden and tender.
  • Combine cranberries, pecans, maple syrup, and a pinch of salt in a separate bowl.
  • Sprinkle the cranberry pecan topping over the turkey and vegetables, then return the pan to the oven for an additional 5-10 minutes to warm through.
  • Remove the pan from the oven and let it rest briefly. This resting period helps the turkey retain its juices.
  • Slice and serve! Enjoy the delicious dish with loved ones.

Notes

Marinate the turkey breast overnight for best flavor and ensure even cooking by layering vegetables around the turkey in a single layer.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 340mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 300IUVitamin C: 20mgCalcium: 30mgIron: 2mg
Keyword Cranberry Pecan, Easy Preparation, Festive Meal, Herb Roasted Turkey, savory, Sheet Pan
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