One Pan Turkey Dinner

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• 1/2 cup + 1/2 each Onion
• 1 rib Celery
• 1/3 cup Salted butter
• 3/4 tsp + 1/4 tsp Poultry seasoning
• 6 cups Bread
• 1 tbsp + 1 tbsp Fresh herbs
• 2 cups Chicken broth
• As needed Salt
• As needed Black pepper
• 2 lb Turkey breast
• 2 teaspoons + 1 tsp Olive oil
• 1 1/2 lb Yukon gold potatoes
• 1 tsp Fresh rosemary
• 1/2 tsp Garlic powder
• 1/2 cup Heavy cream
• 1 1/2 cups Cranberries
• 1/2 cup Sugar
• As needed Ground cinnamon
• 1 tbsp Orange juice
• 1 lb Brussels sprouts
• 2 slices Bacon

1. Preheat oven to 375°F.
2. Line a large 18"x13" sheet pan with Reynolds Wrap® Heavy Duty Foil. Divide the tray into sections using foil. The first section is for the turkey and stuffing, about 8” of the pan. Make the middle section about 5” for the potatoes and the last section will be 5” for the brussels sprouts. Generously spray each section with cooking spray (or use Reynolds Wrap® Non-Stick Foil to keep food from sticking). Set aside.
3. Cook onion & celery in butter with poultry seasoning over medium-low heat until tender but not browned, about 10 minutes.
4. Combine bread cubes, onion mixture & herbs in a bowl. Toss with broth, a little bit at a time until bread is moist (but not soggy). You may not need all of the broth. Season with salt and pepper to taste. Set aside.
5. Rub the outside of the turkey breast with oil. Sprinkle with poultry seasoning and fresh herbs and season generously with salt & pepper. Place in the largest section of the pan. Arrange stuffing around the turkey breast and place pats of butter on the stuffing if desired.
6. Bring a large pot of water to a boil.
7. Scrub the potatoes and slice ¼″ thick. Boil 5 minutes or just until tender-crisp. During the last minute of cooking, add the sliced onions to the water. Drain well.
8. Toss the potatoes with rosemary, garlic powder, and salt & pepper. Place in the middle section of the pan. Drizzle with the cream and add pats of butter on top of the potatoes.
9. Combine sauce ingredients and place in 1 or two small oven-proof bowls (this will need to expand so allow extra space in the bowl). Cover with foil and nestle the bowls in the sections where you have space.
10. Rinse brussels sprouts and drain well. Remove any discolored leaves and cut in half if large. Toss with oil and season with salt & pepper. Set aside (these will be added later in cooking).
11. Place the sheet pan in the middle of the oven and bake 25 minutes. Add brussels sprouts and uncooked bacon to the remaining section. Bake an additional 25-35 minutes or until turkey is cooked to 165°F.
12. Remove from the oven and rest 15 minutes before serving.
13. While the turkey is resting, remove the foil from the cranberry sauce, stir and transfer to a cool bowl.
14. Toss Brussels and bacon to combine. Slice the turkey breast and serve.