People often assume that a Thanksgiving meal requires lots of side dishes to go with a huge bird that takes hours to cook. And while that might be true if you’re entertaining a large crowd, a turkey breast and pared-down sides are perfect for an easy meal for just a few people. You’ll get all the holiday flavors you love with much less time and effort spent in the kitchen.
Maple-Hickory Roasted Turkey Breast
Makes 4 to 6 servings
1 cup maple syrup
2 teaspoons hickory-smoked marinade
1 (5-pound) fresh or frozen and thawed bone-in skin-on turkey breast
3 tablespoons butter, softened
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup chicken broth
Garnish: fresh sage leaves
1. Preheat oven to 350°. Spray a roasting pan and roasting rack with nonstick cooking spray.
2. In a small bowl, combine maple syrup and marinade. Reserve half of syrup mixture for sauce. Using a meat injector, inject remaining syrup mixture into several places in breast.
3. In a small bowl, combine butter and next 3 ingredients; rub under and over skin of breast. Place, breast side up, on rack in prepared pan.
4. Bake for 1 1/2 hours or until a meat thermometer inserted into thickest part of breast registers 165°. Transfer turkey to a serving platter, and cover loosely with aluminum foil; let stand for 15 minutes before slicing.
5. While turkey is resting, in a saucepan, bring reserved syrup mixture and chicken broth to a boil over medium-high heat. Cook, stirring constantly, for 2 minutes or until thickened. Serve with turkey. Garnish with fresh sage, if desired.
Roasted Sweet Potatoes and Apples
Makes 4 to 6 servings
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch-thick wedges
1 tablespoon fresh lemon juice
4 medium sweet potatoes, peeled
6 tablespoons firmly packed brown sugar
4 tablespoons butter
2 tablespoons honey
1 tablespoon minced fresh rosemary
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped pecans
1. In a medium bowl, combine apple wedges and lemon juice, tossing to coat.
2. In a large Dutch oven, bring sweet potatoes and water to cover to a boil over medium-high heat; reduce heat, and simmer for 10 minutes or until potatoes are just tender. Drain and let stand until cool enough to handle. Cut potatoes into 1/2-inch-thick slices.
3. Preheat oven to 400°. Spray a 9-inch square baking dish with nonstick cooking spray. Arrange potato slices and apple wedges alternately in prepared pan.
4. In a medium saucepan, bring brown sugar and next 5 ingredients to a boil over medium-high heat. Reduce heat, and simmer for 8 to 10 minutes or until mixture is syrupy. Pour over potatoes and apples.
5. Cover with aluminum foil, and bake for 30 minutes. Uncover and bake for 15 minutes. Sprinkle with pecans, and bake 15 minutes more.
Makes about 7 cups
2/3 cup water
2/3 cup light brown sugar
4 cups chilled cranberry juice
1 cup chilled pomegranate juice
1/2 cup bourbon
1/2 cup chilled fresh lime juice
1/4 cup chilled fresh lemon juice
Garnish: fresh cranberries
1. In a medium saucepan, bring 2/3 cups water and brown sugar to a boil over medium-high heat, stirring just until sugar dissolves. Remove from heat, and let cool completely.
2. In a large pitcher, combine sugar mixture, cranberry juice, and remaining 4 ingredients. Serve over ice. Garnish with cranberries, if desired.
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