If you don't have dry vermouth, which adds a wonderful, herbal depth to this dish, substitute white wine or broth.

In this recipe a bone-in turkey breast is slow-roasted on a bed of onions, sweet potatoes and Brussels sprouts for a one-dish festive meal. Dried cranberries finish the dish and add a tart, chewy counterpart.

1 bone-in turkey breast
1 tbs. fresh sage, chopped
1 tbs. fresh flat-leaf parsley, chopped
2 tsp. fresh rosemary, minced
2 tsp. fresh thyme leaves
4 tbs. butter, softened
2-3 sweet potatoes, peeled and sliced 1/4-inch thick
12-16 oz fresh Brussels sprouts, trimmed and halved
2 small to medium-sized onions, sliced thinly
1 cup dry vermouth
Salt and pepper to taste
Olive oil
1/2 cup dried cranberries

Preheat oven to 325 degrees. A 4-6 lb. bone-in turkey breast will take 1 1/2 to 2 hours to roast; a 6-8 lb. breast will take 2 1/4 to 3 hours to roast. The internal temperature should read 165 to 170 degrees when done.

In a large roasting pan, make a layer of onions and then add a layer of sweet potato slices around the edges. Then top with a layer of halved Brussels sprouts. Drizzle all with olive oil and season with salt and pepper.

Blend the fresh, prepared herbs into the softened butter. Massage the butter under the skin of the turkey breast and over the outside of the skin. Place over the onion layer in the center of the roasting pan. Add vermouth to the pan and roast according the time and temperatures listed above.

Once the turkey is done, remove it from the pan to rest. Adjust the oven rack to be a few inches from the broiler and set the broiler to 425 degrees. Baste the veggies that are still in the roasting pan with the cooking juices from the turkey and broil until it is brown and crisp as desired.

To serve, place the vegetables alongside the turkey and sprinkle with the dried cranberries - their chewy tartness is a nice balance to the creamy sweet potatoes and crispy, bitter sprouts.


Allow 3/4 pound of turkey per person.


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