We’re celebrating the classic flavors of Thanksgiving dinner with tonight’s roast turkey. Silky mashed potato and crispy sautéed Brussels sprouts make simple, elegant sides for the succulent centerpiece. And no turkey would be complete without a companion of tangy-sweet Cranberry Garlic Rum Preserve.
- turkey roast - 3lbs
- brussels sprouts - 1 lb
- potatoes - 8-10 large
- butter - 3tbs
- Cranberry Garlic Rum Preserve - 1 Jar (250ml)
- olive oil - 3 tbs
- sea salt - 1 tsp
- coarse black pepper - 1tsp
1. Preheat the oven to 475°F. Leaving the netting on, pat the turkey roast dry with paper towels; generously season with salt and pepper on all sides, rubbing the seasonings into the meat.
2. Place on a sheet pan and transfer to the oven; carefully pour 1 cup of water into the sheet pan. Roast 36 to 39 minutes, or until the turkey is browned and cooked through. (An instant-read thermometer should register 165°F.)
3. Transfer the roasted turkey to a cutting board; loosely tent with aluminum foil and let rest for at least 10 minutes.
4. While the turkey roasts, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and large dice the potatoes . Cut off and discard the stem ends of the Brussels sprouts; cut into quarters.
5. Once the turkey has roasted for about 20 minutes, add the potato to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add butter. Using a fork, mash to your desired consistency; drizzle with olive oil and season with salt and pepper to taste. Set aside in a warm place.
6. While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the remaining butter and ¼ cup of water; cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Season with salt and pepper to taste. Wipe out pan.
7. Heat Cranberry Garlic Rum Preserve in wiped out pan on low heat for 5 minutes or until warm.
8. Carefully cut off and discard the netting from the rested turkey; slice the turkey crosswise into ¼-inch-thick pieces.
9. Plate potatoes and Brussels sprouts, top with slices of turkey and finish with heated Cranberry Garlic Rum Preserve. Serve and enjoy!