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Chinese Inspired Sheet Pan Turkey Dinner

Course Main Course
Cuisine Chinese
Prep Time 30 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

  • 1 package Butterball Easy Fresh Bone-In Turkey Thighs (2 turkey thighs)
  • 1 package Butterball Easy Fresh Bone-In Turkey Breast (1 turkey breast), cut into 2 even pieces
  • ⅓ cup (30 g) of butter cut into 1 cm cubes
  • 1/8 cup (30 ml) vegetable oil
  • Salt and fresh ground pepper, to season

Marinade:

  • 5 cloves of garlic, smashed and minced
  • 1/2 tsp of black peppercorn, crushed
  • 1 tbsp of brown sugar
  • ⅓ cup (80 ml) of soy sauce

Vegetables:

  • 8 (230 g) mini potatoes, cut in half
  • 1 (33 g) bulb of garlic, unpeeled and left whole
  • ½ (150 g) a red onion, peeled, and cut into quarters
  • 2 cups (180 g) of cauliflower florets, rip into even sized pieces
  • 6 (180 g ) mini carrots or 2 medium carrots, cut into 2-inch pieces and 2mm thick
  • ½ a sweet potato peeled, cut into 2mm round disks

Goldenberry Sauce:

  • ⅛ cup (30 ml) of dried cranberries
  • 1 ½ cups (200 g) of goldenberries
  • 5 cloves of garlic
  • ½ of a star anise
  • ⅓ cup (80 ml) of orange juice
  • 3 tsp of granulated sugar

Instructions

Marinade the turkey

  1. Remove the turkey from the Butterball Easy Fresh packages and place into a colander to discard the extra liquid. Place the bone-in turkey thighs into a deep dish.

  2. Cut the bone-in turkey breast in half and add the turkey breast into the dish with the turkey thighs.
  3. Using the flat part of your knife, smash the garlic cloves to release the juices, and mince finely.
  4. In a bowl, add all ingredients of the turkey marinade including the soy sauce, brown sugar, crushed peppercorns and the minced garlic, and mix well.
  5. Pour the mixture over the turkey. Flip the turkey a few times to coat both sides.
  6. Marinade for 30 minutes to 1 hour.

More prep

  1. Prep the remaining vegetables as specified in the ingredients list and place in the sheet pan.
  2. Cut the cold butter into small cubes and leave aside.

Goldenberry Sauce

  1. Rip a piece of tin foil about 8 inches in diameter and form it into a bowl.

  2. Add the dried cranberries, followed by the star anise, and cloves. Add the goldenberries and sprinkle the top with sugar. Add the foil bowl with the berries to the sheet pan. The bowl will hold the contents in the oven without leaking.

Roasting time

  1. Preheat the oven to 375 degrees F.
  2. Add the marinated turkey to the sheet pan. Move all the remaining ingredients around so that everything fits. Try to spread out the vegetables as evenly as possible.
  3. Pour the marinade on top of the turkey.

  4. Drizzle vegetable oil all over the vegetables and turkey (and not the goldenberries). Season with salt and black pepper (to taste).

  5. Add pieces of the butter on the skin of each turkey piece and scatter on the vegetables.

  6. Place the sheet pan in the oven and roast for 40 mins at 375 degrees F. At the 40-minute mark, turn the heat to 425 degrees F and roast for 15 minutes. Broil for an additional 3 minutes. Check that the internal temperature of the turkey reaches 165 degrees F (74 degrees C).

  7. Remove the pan from the oven and let the turkey rest for about 10 minutes.


  8. For the goldenberry sauce, discard the liquid, cloves and star anise. Add the goldenberries and cranberries into a bowl.
  9. Pop the garlic cloves out of the skin into a serving dish. Place the roasted vegetables on the same dish.

Making the Au Jus

  1. Pour all the pan drippings into a pot and add 1 cup of chicken stock. Boil and then simmer for a few minutes.
  2. Remove as much fat from the top of the au jus and place into a bowl or gravy boat.

Serving Time

  1. Remove the bone from the turkey breast and turkey thighs and reserve for other uses. Cut the turkey into desired size for serving. Add the turkey into a dish.
  2. Bring the plated vegetables, turkey, goldenberries, and au jus to the table and enjoy.

Recipe Notes

The 2 turkey thighs were about 1.8 pounds and turkey breast was just over a pound.