When it comes to Thanksgiving cooking, some think it’s inherently difficult.
“I feel like we should be stressed about Thanksgiving. It’s part of our national identity,” says Melissa Clark, the best-selling cookbook author and New York Times Food Columnist. “I mean, I love cooking big meals and I love cooking Thanksgiving, [but] it just stresses me out a bit.”
But if you feel especially nervous about preparing a meal that day, and if it’s your debut to cook the holiday dinner, Clark says her Thanksgiving dinner with Sheet Pan is an easy path walk.
“I love tin dishes. I didn’t invent it, but I embraced it early on,” she says. “It’s a great way to put a quick meal on the table, so if you’re looking [a] Last minute solution, this might be for you.”
The recipe is from Clark’s latest book, Dinner in One: Extraordinary & simple one-pan disheswhich deals with dishes that can be prepared in a dish.
To further reduce stress, Clark says preparation is key, even when preparing a relatively simple meal.
Work early to prepare specific things – like pie crusts and cranberry sauce. And if you’re planning on shopping on or just before Thanksgiving, make sure you have your list ready.
But most of all, Clark says enjoy your vacation — and cooking gets easier with time.
“Your first Thanksgiving dinner is a milestone and you should treat it like a milestone. … Don’t judge yourself too harshly.”
reprint from dinner in one. Copyright © 2022 by Melissa Clark. Photo copyright © 2022 by Linda Xiao. Published by Clarkson Potter, a Random House imprint.
Sheet Pans Thanksgiving
Roast turkey breast, maple glazed sweet potatoes and Brussels sprouts
SERVES 4
1 boneless turkey breast (2 to 2½ pounds)
2 teaspoons kosher salt, divided, plus more as needed
½ teaspoon freshly ground black pepper
2 large garlic cloves, finely grated
¼ cup mayonnaise
2½ tablespoons za’atar
1 pound sweet potatoes, peeled and cut lengthwise into 1-inch wedges
4 tablespoons extra virgin olive oil, divided, plus more as needed
1 tablespoon maple syrup
Pinch of crushed red pepper flakes
1 pound Brussels sprouts, trimmed and halved lengthways
½ teaspoon cumin
Fresh lemon juice to taste
directions
1. Heat oven to 400ºF. When the turkey breast is tied together, untie it. Pat the meat dry with paper towels. Season the turkey all over with 1½ teaspoons salt and black pepper, then rub the garlic all over.
2. In a small bowl, mix together the mayonnaise and za’atar. In a separate small bowl, add 2 tablespoons of the za’atar mayo and brush all over the turkey. Set aside the remaining za’atar mayo. Let the turkey rest at room temperature for 15 minutes while you prep everything else.
3. In a large bowl, combine sweet potatoes, 1 tablespoon oil, maple syrup, ¼ teaspoon salt, and red pepper flakes. Place the turkey on a rimmed baking sheet and arrange the potatoes in a single layer around it. Fry for 20 minutes.
4. In the same bowl (no washing necessary), toss the Brussels sprouts, 2 tablespoons oil, the cumin seeds, and the remaining ¼ teaspoon salt. After 20 minutes of roasting, toss the potatoes and slide the wedges to one side of the pan to make room for the Brussels sprouts. Add the sprouts and continue to sauté until the sprouts and potatoes are golden brown and a thermometer inserted into the thickest part of the turkey reads 145ºF, 20 to 30 minutes longer (for a total turkey roasting time of 40 to 50 minutes ). Let the meat rest for 10 minutes before slicing.
5. While the turkey is resting, toss the remaining 1 tablespoon oil into the reserved za’atar mayo; Taste and add a little more oil and salt if needed. Flavor with lemon juice. Serve the za’atar mayo with the turkey and vegetables.
exchange it
Sliced acorn or butternut squash, cut 1 inch thick, can replace the sweet potatoes. Broccoli florets or broccolini can replace Brussels sprouts.
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