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Playing Thanksgiving Tray Bake: Turkey Breast + Roast Veggies With Worcestershire-Cider Gravy | Rachael Ray

As part of our "12 Days Of Thanksgiving" countdown, Rach shares an easy tray bake recipe that's just right for a small gathering. 

For more easy tray bake ideas, check out Rach’s Chicken, Potatoes and Apples Tray Bake With Stuffing Balls and her Tray Bake Sausages with Apples, Fennel, Onion and Fingerling Potatoes, and click here for more Tday inspiration.

Ingredients

For the Turkey and Marinade:
  • 1 cup packed herbs, parsley, sage and thyme
  • Juice of ½ lemon
  • 1 tablespoon Worcestershire
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard 
  • 1 clove garlic, finely chopped or grated
  • About ¼ cup extra-virgin olive oil (EVOO)
  • One 4- to 5-pound boneless, skin-on turkey breast
  • Salt and pepper
For the Veggies:
  • 3 pounds root veggies (beets, turnips, carrots, parsnips, parsley root, large radishes) and potatoes, peeled and cut into wedges or like shapes and sizes
  • 2 large shallots or small onions, roots attached and sliced into wedges
  • About ¼ cup extra-virgin olive oil (EVOO)
  • 2 teaspoons lemon zest
  • 2 teaspoons orange zest
  • 2 tablespoons fresh rosemary, finely chopped
  • Salt and pepper
  • ¼ cup white wine 
  • ¼ cup turkey or chicken stock  
For the Worcestershire-Cider Gravy:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 tablespoons Worcestershire
  • 1 tablespoon black pepper
  • About ½ cup cloudy cider
  • 1½ cups turkey or chicken stock  
For the Cracked Cranberry Sauce:
  • One 12-ounce bag fresh cranberries
  • Peel from 1 large orange
  • ¾ cup sugar
  • 1 cup water 

Yield

Serves: 4 to 6

Preparation

For the turkey and marinade, in a food processor, combine herbs, lemon juice, Worcestershire, soy, Dijon, garlic, and EVOO and pulse several times to combine. Add to a bag with a well-seasoned turkey breast coated with salt and pepper, coat the breast evenly and refrigerate 1 hour to several hours. 

Preheat oven to 350˚F with rack at center oven. 

For the veg, in a large bowl, combine vegetables and potatoes, EVOO, zest, rosemary, and salt and pepper, arrange in roasting pan or on large rimmed baking sheet lined with parchment, and sprinkle with wine and stock. Place marinated turkey breast on top of the vegetables. Roast 2 to –2½ hours to 165˚F on breast, raise heat to high/broil to brown skin a bit, then remove and rest 20 minutes.

For the gravy, in a saucepot or skillet, melt butter over medium to medium-high heat and whisk in flour, then add Worcestershire, pepper, cider and stock and thicken to coat spoon.

For the Cracked Cranberry Sauce, combine cranberries, orange peel, sugar and water in a small saucepot. Bring to a boil, reduce heat a bit and let berries bubble away until they burst and form a sauce, 12 to 15 minutes. Remove orange peel and cool to room temperature or chill. 

Slice turkey across breast, arrange a few slices on bed of veg and potatoes and bathe them in gravy. Serve with Cracked Cranberry Sauce.