Thanksgiving Dinner for Two: One Pan, One Hour

Name: Thanksgiving Dinner for Two: One Pan, One Hour
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 skin-on boneless turkey breast half, about 1 1/2 pounds; 454 grams Brussels sprouts; 680 grams carrots, trimmed and cut into 1-inch pieces; 198 grams whole, cooked chestnuts; 21 grams bunch fresh thyme, divided (about; 2 servings Kosher salt and freshly ground black pepper; 1 lemon, thinly sliced; 473 milliliters low-sodium homemade or store bought chicken broth; 6 Tbsps olive oil, divided; 1 orange, thinly sliced

Thanksgiving Dinner for Two: One Pan, One Hour is a gluten free, dairy free, and primal main course. One serving contains 1622 calories, 123g of protein, and 80g of fat. This recipe serves 2. This recipe covers 70% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. Head to the store and pick up kosher salt and pepper, orange, chestnuts, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

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.

Ingredients you will need

Salt And Pepper

Turkey Breast

Thyme

Dry Seasoning Rub

Equipment you will use

Oven

Heat 2 tablepsoons olive oil in a large straight-sided sauté pan over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add turkey breast skin-side-down and cook until well browned, about 4 minutes.

Ingredients you will need

Turkey Breast

Remove from heat and transfer turkey to a large plate.

Ingredients you will need

Whole Turkey

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.

Ingredients you will need

Turkey Breast

Fresh Thyme

Equipment you will use

Frying Pan

In a medium bowl, toss brussels sprouts and chestnuts with 2 tablespoons olive oil and season with salt and pepper.

Ingredients you will need

Brussels Sprouts

Salt And Pepper

Chestnuts

Olive Oil

Equipment you will use

Bowl

Add to one side of pan with turkey. Toss carrots with remaining olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Carrot

Whole Turkey

Equipment you will use

Frying Pan

Add to opposite side of pan with turkey.

Ingredients you will need

Whole Turkey

Equipment you will use

Frying Pan

Pour the broth into the pan and bring to a simmer over high heat.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

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.

Ingredients you will need

Brussels Sprouts

Vegetable

Carrot

Whole Turkey

Equipment you will use

Kitchen Thermometer

Oven

Remove from oven and transfer turkey to a cutting board.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Oven

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.

Ingredients you will need

Salt And Pepper

Carrot

Potato