Ingredients:

  • 1 (2 lb / 900g) bone-in turkey breast
  • 4 tbsp (55g) unsalted butter, softened
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried rosemary
  • 1 tsp (6g) garlic powder
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 lb (450g) baby potatoes, halved
  • 3 large (300g) carrots, peeled and cut into 2-inch chunks
  • 1 medium (150g) yellow onion, cut into wedges
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) black pepper
  • ½ lb (225g) Brussels sprouts, halved
  • 2 cups (150g) prepared stuffing mix (dried)
  • ¼ cup (60ml) chicken broth

Instructions:

  1. Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, mash together the softened butter, olive oil, thyme, rosemary, garlic powder, salt, and pepper until a cohesive paste forms.
  3. Pat the turkey breast dry with paper towels. Rub the herb butter generously under the skin and all over the exterior until the breast is fully encapsulated.
  4. Toss the potatoes, carrots, and onions in a bowl with olive oil, salt, and pepper. Spread them across the outer edges of the sheet pan and place the turkey breast in the center.
  5. Roast at 400°F (200°C) for 30 minutes.
  6. Remove the pan briefly. Scatter the halved Brussels sprouts and stuffing mix into the gaps between the vegetables. Drizzle the chicken broth over the stuffing.
  7. Return to the oven for another 25–30 minutes until the turkey reaches an internal temperature of 165°F (74°C) and the vegetables are mahogany-colored.
  8. Transfer the turkey to a cutting board and let it rest for 10–15 minutes before slicing.
  9. Optional: If vegetables are not sufficiently charred while the meat rests, place the pan under the broiler for 2–3 minutes.