65 minutes
A simple yet spectacular Thanksgiving meal featuring a za'atar mayonnaise rubbed turkey breast roasted alongside sweet potatoes and Brussels sprouts with a maple glaze.
Boneless Turkey Breast, Pat dry
0 lb
Kosher Salt, Divided
teaspoons
teaspoons
Garlic Clove, Finely grated
each
Mayonnaise, Mixed with za'atar
cups
Za'atar, Mixed with mayonnaise
tablespoons
Sweet Potatoes, Peeled and cut into wedges
0 lb
Extra Virgin Olive Oil, Divided
tablespoons
tablespoons
pinches
Brussels Sprouts, Trimmed and halved
0 lb
Cumin Seeds
teaspoons
Lemon Juice, Adjusted to taste
to taste
1. Prepare Turkey Breast
Pat the turkey dry with paper towels, season with 1½ teaspoons of kosher salt and ½ teaspoon of black pepper, then rub the finely grated garlic all over the turkey. Mix the mayonnaise with the za’atar and brush over the turkey. Let it rest for 15 minutes.
2. Roast Sweet Potatoes
Preheat the oven to 400ºF. Toss sweet potatoes with 1 tablespoon of olive oil, maple syrup, ¼ teaspoon of salt, and a pinch of crushed red pepper flakes. Spread them out on a sheet pan and roast for 20 minutes.
3. Add Brussels Sprouts to Pan
Toss Brussels sprouts with 2 tablespoons of olive oil, cumin seeds, and ¼ teaspoon of salt. Add to the sheet pan with sweet potatoes, cut-side down, and roast for another 20 to 30 minutes until the turkey reaches 145ºF and vegetables are browned.
4. Rest Turkey and Prepare Sauce
Let the turkey rest for 10 minutes. Whisk the reserved za’atar mayo with 1 tablespoon of olive oil and adjust the seasoning with lemon juice to taste.
Roast the turkey breast at a lower temperature initially, around 325°F-350°F, and finish at a higher temperature to quickly brown the skin and lock in juices. Use a meat thermometer to check for doneness (around 160°F), then let it rest; carryover cooking will take it to the safe 165°F.
Opt for a bone-in, skin-on turkey breast to ensure maximum flavor and moisture retention. The bone helps in even cooking, while the skin crisps beautifully, adding texture and flavor.
Do not overcrowd the pan. Ensure everything is in a single layer for even browning. Overcrowding leads to steaming rather than roasting, diminishing flavor intensity.
For juicier meat, consider a dry brine. Rub the turkey breast with salt and let it sit in the refrigerator uncovered overnight. This draws out excess moisture, which then reabsorbs, carrying the salt deep into the meat.
Sweet potatoes and Brussels sprouts require different cooking times. Start by roasting the potatoes first until they are nearly tender, then add the Brussels sprouts. This staggers their cooking so they both reach optimal texture together.
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