American · Dinner
Vermont Roast Turkey and Cranberry Plate
Vermont New England tradition reading a thick-cut turkey breast roasted with butter, sage, and rosemary, plated with maple-cranberry sauce, buttery mashed potatoes, and roasted green beans for the Green Mountain weeknight Thanksgiving-anytime plate of deep New England comfort.
$$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
283Calories
40gProtein
10gFat
5gCarbs
2gSugar
1gFiber
145mgSodium
153mgChol
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Instructions
1
Prep
Heat oven to 400F (200C). Pat turkey dry. Pick and finely chop half each of sage and rosemary. Peel and cube potatoes into 3cm pieces. Trim green beans. Mince 3 garlic cloves, smash the other 3. Mix 40g softened butter with chopped herbs, minced garlic, 0.5 tsp salt, and 0.5 tsp pepper. Loosen turkey skin and rub herb butter under and over.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high 2 minutes. Lay turkey skin-side down 3 minutes until golden. Flip and transfer skillet to oven.
3
Roast
Roast turkey 25 minutes until internal temp reads 160F (71C) at thickest point. Lift to a board, tent loosely with foil, rest 8 minutes. While turkey rests, boil potatoes in salted water over high 5 minutes, drop to medium 16 minutes until fork-tender. Drain.
4
Simmer
Combine cranberries, maple syrup, orange juice, red wine vinegar, cinnamon, smashed garlic, and 0.5 tsp salt in a saucepan over medium-low 9 minutes until cranberries pop and sauce thickens glossy. Discard smashed garlic. While sauce simmers, pour stock into turkey skillet over medium 2 minutes scraping fond. Whisk in 20g butter until glossy.
5
Build
Pass potatoes through a ricer or mash smooth. Warm milk and remaining 20g butter over low 90 seconds. Beat into potatoes with remaining 0.5 tsp salt and pepper. Wipe cranberry pan, return to medium with 3 tbsp water. Add green beans 4 minutes covered until tender. Drain and toss with whole sage leaves.
6
Slice and plate
Slice turkey across the grain into thick pieces. Divide mashed potato between two plates, fan turkey slices over, drizzle pan jus across turkey, spoon cranberry sauce alongside, drape green beans on the other side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless skin-on turkey breast
- 600g (21.2 oz) Yukon Gold potatoes
- 240g (8.5 oz) fresh or frozen cranberries
- 300g (10.6 oz) green beans
- 16g (small handful) fresh sage
- 16g (small handful) fresh rosemary
- 120ml (1/2 cup) whole milk
- 80g (2.8 oz) unsalted butter
- 90ml (6 tbsp) pure maple syrup
- 2 tbsp extra-virgin olive oil
- 4 tbsp orange juice
- 2 tbsp red wine vinegar
- 6 garlic cloves
- 240ml (1 cup) chicken stock
- 1.5 tsp fine sea salt
- 1 tsp ground black pepper
- 1 tsp ground cinnamon