For the Turkey:
- 2–4 pound boneless, skin-on turkey breast (mine was 3 pounds. See notes above about different alternatives such as chicken and turkey leg)
- 2 tablespoons unsalted butter, at room temperature
- 2 clove garlic, finely minced
- 1 tablespoon finely chopped fresh rosemary
- salt and pepper to taste
For the Stuffing:
- 1/2 loaf of sourdough bread, cut into 1/2 inch cubes (ends up being about 1/2 pound)
- 1 cup of broth
- 2 tablespoons of parsley, finely chopped
- 1 tablespoon of minced sage (could also use rosemary, thyme etc here)
- 1 teaspoon of salt
- 1 tablespoon of lemon juice
- ½ teaspoon of freshly ground black pepper
- 2 eggs, beaten
- ½ teaspoon of garlic powder
- 1 celery stalk, finely chopped
- ½ yellow onion, finely chopped
For the Cranberries:
- 3/4 pound of fresh brussels sprouts, trimmed and halved
- 1 1/2 tablespoons of olive oil
- salt and pepper tot taste
- 2 cloves of garlic, minced
- 1/4 cup of fresh cranberries
For the sweet potatoes:
- 2 small sweet potatoes, halved
- oil for brushing
- desired amount of brown sugar, cinnamon and marshmallows for topping*
For the Turkey:
- Pre-heat the oven 375 degrees F. Place a piece of foil on a large baking tray (mine is 17×12 inches).
- In a small bowl, mix the butter with the garlic, rosemary, and a bit of salt and pepper (I used about 1/4 teaspoon of each).
- Dry the turkey as best possible with paper towels. Peel the skin back, drying underneath, and spread the butter mixture all over the inside of the turkey. Place the turkey on the foil and fold the sides of the foil up to create a kind of boat that will prevent most liquid from escaping.**
- Place in the pre-heat oven for 30 minutes.
For the Stuffing, Cranberries, and Sweet Potato:
- Mix all of the stuffing ingredients in a large bowl and set aside.
- In a medium bowl, mix together everything BUT the cranberries (those will not go on until the end). Set aside.
- Cut the sweet potatoes in half and lightly brush with olive oil.
To assemble the try:
- After the turkey has baked for 30 minutes, remove it from the oven and set the turkey aside. The juices from the turkey can be discarded or used to make gravy. Lightly wipe the tray clean (you mostly just want to make sure there is not an excess of moisture that escaped the foil).
- Assemble your tray by arranging the stuffing mixture on one half of the tray. Mine took up just a bit more than half. Put the brussels sprouts on one quarter of the tray and the sweet potatoes in the remaining space. See photos for reference.
- Place the turkey on top of the stuffing and bake for 45 minutes. Check towards the end to ensure that the turkey is not getting too browned. If so, you can lightly cover it with foil.
- Check the temperature of your turkey as roasting times will vary based on the size. You want the turkey to be at 165 degrees. Remove the turkey to a clean plate and tent with foil.
- Toss the cranberries into the brussels sprouts. Using a fork, mash the insides of the potatoes, trying your best to keep the skins intact, and dress up your sweet potatoes with the cinnamon, brown sugar, and marshmallows (if desired). Bake for an additional 10-15 minutes or until the cranberries have begun to burst and the marshmallows are browned.
- Slice the turkey and ENJOY!!
*For the sweet potatoes, I put a nice sprinkle of cinnamon on each, topped with about 1 teaspoon of brown sugar each, and around 6-7 mini marshmallows each. You can certainly use more or less.
**You can use the juices from the turkey to make a gravy if desired!