Thanksgiving Dinner for Two: One Pan, One Hour

Ingredients

• 1  skin-on turkey breast half boneless
• 1 pound brussels sprouts 
• 1.5 pound carrots trimmed cut into 1-inch pieces
• 7 ounces honey whole cooked
• 0.8 ounce thyme sprigs fresh divided
• 2 servings pepper black freshly ground
• 0.5  optional: lemon thinly sliced
• 2 cups chicken broth low-sodium homemade store bought
• 6 tablespoons olive oil divided
• 0.5  cranberry-orange relish thinly sliced

Equipment

• food processor
• bowl
• frying pan
• oven
• potato masher
• kitchen thermometer
• cutting board
• gravy boat

Directions

1. Adjust oven rack to lower-middle position and preheat the oven to 375°F. Pick half of the thyme from the stem and roughly chop. Rub the turkey breast on all sides with chopped thyme and season with salt and pepper.
2. Heat 2 tablepsoons olive oil in a large straight-sided sauté pan over medium-high heat until shimmering.
3. Add turkey breast skin-side-down and cook until well browned, about 4 minutes.
4. Remove from heat and transfer turkey to a large plate.
5. When skillet has cooled slightly, arrange citrus slices into a bed that just fits the turkey breast. Arrange remaining whole thyme sprigs on top, then add the turkey breast, skin side-up.
6. In a medium bowl, toss brussels sprouts and chestnuts with 2 tablespoons olive oil and season with salt and pepper.
7. Add to one side of pan with turkey. Toss carrots with remaining olive oil and season with salt and pepper.
8. Add to opposite side of pan with turkey.
9. Pour the broth into the pan and bring to a simmer over high heat.
10. Transfer to oven and roast, uncovered, until turkey registers 150°F on an instant read thermometer, stirring the vegetables once or twice during cooking (do not mix carrots and brussels sprouts), about 45 minutes.
11. Remove from oven and transfer turkey to a cutting board.
12. Transfer carrots to a food processor along with some of the softened thyme from the skillet and 2 tablespoons of cooking liquid. Blend until a chunky puree is formed. Season to taste with salt and pepper. Alternativelyy, mash carrots with a potato masher.
13. Transfer carrots and sprouts/chestnuts to a serving platter or individual plates.
14. Strain remaining cooking liquid, season to taste, and transfer to a gravy boat. Slice turkey and serve immediately.