Juicy Baked Turkey Breast
Juicy baked turkey breast fillets with carrots and Brussels sprouts. Perfect one-skillet recipe for a small Thanksgiving's dinner.
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Cooking tools:
- Instant-read thermometer
- Skillet
- Oven
- Stove
- Dish
- Plastic wrap
- Paper towel
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 4 cups warm water
- ¼ cup salt
- 3 pounds turkey breast (boneless/skinless)
- 2 tsp salt (divided)
- 2 tsp black pepper (divided)
- 2 tsp sweet paprika (divided)
- 2 tsp garlic powder (divided)
- 2 tsp Italian seasoning (divided)
- 1 tsp brown sugar
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 5 carrots (peeled, cut into smaller pieces)
- 1 pound Brussels sprouts (halved)
- ½ cups white wine (like Pinot Grigio)
- 4 shallots (peeled, cut lengthwise)
- 6 sprigs thyme
- 8 sage leaves
- ½ cups chicken broth
- 1 garlic head (cut in half)
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