Hosting a Thanksgiving feast for family and friends can be stressful. And a lot of pressure. So why not make this year’s turkey day easy on yourself and throw a stress-free meal of epic proportions with the help of Perdue Farms?
With Perdue Farm’s Savory Seasoned Boneless Turkey Breast Roast you can skip the hassle and potential heartache that comes with cooking a huge frozen bird from scratch. This roast is pre-brined and seasoned with a savory herb seasoning that encases the turkey skin in a deliciously crispy coating of perfection once fully cooked.
The roast is an impressive centerpiece to any Thanksgiving table and the great thing is no one has to know it’s ridiculously easy to cook. Literally, all I needed to do was pre-heat the oven to 350 degrees and place the thawed roast seasoned side up on a foil-lined baking sheet. I popped it in there for about an hour and 45 minutes, until the internal temperature hit 170 degrees.
After letting the turkey rest for 15 minutes, I carved into it and was shocked about how juicy and tender it was! It tasted like I slaved away seasoning and brining it all day.
Fast facts about the Savory Seasoned Boneless Turkey Breast Roast:
- This roast comes from a born, raised and harvested USA turkey
- No anti-biotics
- No animal by-products
- All vegetarian diet
- No hormones or steroids ever
While the turkey was in the oven, I simply roasted the Brussels sprouts and the butternut squash; cooked up the cranberry sauce; boiled yellow corn; and warmed a few jars of gravy for the turkey.
These were simple, delicious recipes that were ready without much trouble or time at all! And of course, if you want to buy a few pies (pecan, apple, and pumpkin are staples in our house!) and vanilla ice cream for dessert, that only adds to the merriment!
Pop open a few bottles of wine and there you have a stress-free feast, fit for a memorable Thanksgiving filled with cheer and gratitude.
Roasted Brussels sprouts:
Pre-heat oven to 400 degrees. Toss halved spouts in olive oil with a variety of seasonings including minced garlic, onion powder, paprika, salt, pepper and a drizzle of honey. Roast for 40-45 minutes or until they’re tender and blistering.
Roasted butternut squash:
Pre-heat oven to 400 degrees. Toss half inch cubes of squash in olive oil with a variety of seasonings including minced garlic, onion powder, paprika, salt, pepper and a drizzle of honey. Roast for about an hour or until they’re tender and caramelizing.
Cranberry sauce:
In a medium-sized saucepan over medium heat, dissolve the sugar in a cup of orange juice. Stir in a bag of cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl while it thickens.
I spruced up our dinner table with mini pumpkins, dried fall leaves, harvest candles, and decorative plates. Poured some wine and had a wonderfully festive dinner with my family!
This post and the recipe card may contain affiliate links.
Head to www.perduefarms.com/cheycheyfromthebay for 15% all meat and free shipping on orders over $119!
Did you make this recipe?
Tag @cheycheyfromthebay on Instagram and hashtag it #cheycheyfromthebay so I can see your creation!
Love it? Pin it for this Thanksgiving!
Chelsea is a San Francisco-based journalist whose passion revolves around exploring the world, immersing herself in foreign cultures, and of course, eating and drinking everything delicious.
Her work can be found in TravelPulse, Forbes, INSIDER, SF Gate and more. She covers all things food, drink and travel and is always up for an adventure, whether that means an adrenaline-pumping excursion or trying a new cuisine.
