# What You Need:
→ Turkey
01 - 2.6 lbs boneless skin-on turkey breast
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
# Steps:
01 - Preheat the oven to 400°F. Line two large baking trays with parchment paper.
02 - Pat the turkey breast dry. Rub evenly with olive oil, salt, black pepper, dried thyme, sage, and smoked paprika. Place on a roasting rack within a baking dish.
03 - Arrange carrots, parsnips, sweet potatoes, and red onion on one of the prepared trays. Drizzle with olive oil, then sprinkle salt, black pepper, dried rosemary, and thyme. Toss gently to coat all pieces.
04 - Place the turkey on the center oven rack. Roast for 50 to 60 minutes, or until the internal temperature registers 165°F.
05 - At the 30-minute mark after placing the turkey, insert the tray of vegetables into 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. Bring to a simmer over medium heat. Cook for 10 to 12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and allow to cool slightly.
07 - Once roasting is complete, loosely cover the turkey with foil and let rest for 10 minutes before slicing.
08 - Arrange sliced turkey breast on a large serving platter alongside the roasted autumn vegetables. Serve the cranberry-orange sauce on the side.
