1 boneless, skinless turkey breast half (about 21⁄2 pounds)
2 tablespoons olive oil
2 teaspoons chopped fresh thyme
kosher salt and black pepper
2 large russet potatoes (about 1 pound)
1/4 cup whole milk
4 tablespoons (1⁄2 stick) unsalted butter, cut into pieces
4 ounces Cheddar, grated (1 cup)
1 pound green beans
Sat fat 15g
How to Make It
Heat oven to 450° F. Place the turkey breast on a rimmed baking sheet and rub with 1 tablespoon of the oil; season with the thyme, ½ teaspoon salt, and 1 teaspoon pepper. Roast until cooked through, 50 to 55 minutes.
Meanwhile, microwave the potatoes on high until tender, 10 to 12 minutes. Halve lengthwise and, preserving the skins, scoop the flesh into a bowl. Mash the flesh with the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper; mix in half the Cheddar. Spoon into the potato skins, place on a baking sheet, and sprinkle with the remaining Cheddar.
After the turkey has been roasting for 30 minutes, place the stuffed potatoes in oven and bake until golden, 20 to 25 minutes.
Meanwhile, bring a pot of salted water to a boil, add the green beans, and cook until tender, 5 to 7 minutes. Drain and toss with the remaining tablespoon of oil. Slice the turkey and serve with the green beans and potatoes.
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