Can someone please explain to me how Thanksgiving is already less than TWO weeks away?! This year seriously has flown by. But, let’s be real, Thanksgiving is the most important dinner of the year so you’ve gotta have something super yummy to look forward to. I’m happy to have teamed up with OXO again to bring you this turkey recipe which is great for those of you who may not need a giant 15-20 lb. turkey for your Thanksgiving meal.
This recipe is from the Now & Again cookbook which has inspired menus and reinvents ways to use leftovers. The entire book has me literally drooling over the recipe ideas!
As I’ve mentioned before, Liam is the world’s pickiest eater and he gobbled up this turkey. (pun intended!) He did call it a hot dog but who was I to correct him? I feel like sometimes Thanksgiving turkey ends up being dried out but the mustard marinade that is brushed on top helped to keep this super moist. Tyler, a self-proclaimed turkey hater, even said how good and juicy this was. Not to mention the roasted onions and sage make your house smell ah-mazing!
If you follow me on Instagram you saw that we are trying out the Keto Diet so to make this meal Keto, we served this with loaded cauliflower mash and roasted brussel sprouts. So amazing!
Pro tip: roast your cauliflower with EVOO and salt and pepper before you puree it. It adds amazing flavor!
Ingredients
- 1/2 cup Dijon Mustard
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 6lb boneless, skin-on turkey breast halves, at room at room temperature, patted dry with paper towels
- 2 large yellow onions, thickly sliced (as if you were making onion rings)
- 2 tbsp olive oil
- 3/4 cup water
Instructions
- Preheat your oven to 425 degrees.
- In a small bowl, stir together the mustard, salt and pepper. Pick 12 sage leaves from their stems (reserve the stems and the remaining sage), mince them, add them to the mustard mixture, and mix well. Rub the mixture all over the turkey breasts.
- Place the onions on the bottom of a roasting pan large enough to hold the turkey breasts comfortably in a singe layer. Drizzle with the olive oil and arrange the remaining sage (including the stems from the leaves you minced) over the onions. Place the turkey breasts, skin-side up, on top of the onions. Pour the water into the pan, being careful not to pour it directly on the turkey.
- Roast the turkey until the skin is golden brown, about 30 minutes. Turn the oven down to 350 degrees and continue to roast until the turkey is firm to the touch and an instant-read thermometer inserted in the thickest part of each breast registers 165 degrees.
- Transfer the turkey breasts to a cutting board and let them rest for at least 15 minutes.
Note: I did half this recipe as we are only 2 people (and a toddler) and by no means needed 12 servings. I just got a 3 lb. turkey breast and halved the ingredients and it turned out great!
This is a sponsored post written by me on behalf of OXO.
Previous OXO Posts:
-
Spring Cleaning with OXO
-
Loaded Baked Potato & Cauliflower Soup from Healthyish + OXO
-
Classic Peach Pie with Flaky Lattice Crust
