Thanksgiving doesn't have to involve hours upon hours of cooking! To save you from spending an entire day in the kitchen, Sandra Lee stopped by TODAY to share her favorite easy Thanksgiving recipes, from a quickly prepared turkey that you just need to check on in the oven to microwavable garlic mashed potatoes.
Roasted turkey breast with Spicy Herb Oil
- 1/4 cup canola oil
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons garlic powder
- 1 tablespoon chopped fresh thyme
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1 whole bone-in skin-on fresh turkey breast (about 9 pounds)
- 1 cup chicken broth
In small bowl, stir together oil, sage, rosemary, garlic powder, thyme, paprika, chili powder and pepper flakes.
Season turkey breast well with kosher salt and pepper to taste. Rub spicy herb oil all over turkey, making sure to get under skin as well. Place on a rack in a roasting pan, cover, and let sit at room temperature to marinate for 30 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit.
Uncover, pour broth into roasting pan, and transfer turkey to oven. Roast until temperature of thickest part of breast reaches 110 to 120 degrees Fahrenheit, for 55 minutes to 1 hour. Increase oven temperature to 450 degrees Fahrenheit and roast for 15 to 20 minutes longer, or until skin is browned and internal temperature of thickest part reaches 160 degrees to 165 degrees Fahrenheit. Let rest for 10 minutes before carving.
Cranberry-Orange relish with toasted pecans
- 1 cup chopped pecans
- 2 cans (16 ounces each) whole berry cranberry sauce
- 1 1/2 teaspoons grated orange zest
- 1/3 cup fresh orange juice
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
In a small nonstick skillet, heat pecans over medium-low heat, stirring often, for about 5 minutes, or until fragrant and toasted. Scrape out of pan onto a plate to stop cooking.
In a small saucepan, combine cranberry sauce, orange zest, orange juice, lemon juice and cinnamon over medium-low heat. Bring to a boil, reduce heat to a simmer, and cook for 5 minutes, stirring occasionally. Remove from heat and stir in pecans. Cool slightly, then cover refrigerate for at least four hours, or overnight, before serving.
Garlic Smashed potatoes
- 1 bag (16 ounces) fresh diced red-skin potatoes
- 1 cup buttermilk
- 4 cloves roated garlic, finely chopped
- 4 teaspoons butter seasoning
- 1/2 cup light sour cream
- Chopped chives, for garnish (Optional)
In a large microwave-safe bowl combine potatoes, buttermilk, garlic and butter seasoning. Cover and microwave on high for 12 to 15 minutes , stirring halfway through. Add sour cream. With a potato masher, mash until creamy but lumpy. Garnish with chives, if desired.
Prosecco with a scoop of pink sorbet (scoop it with a melon baller)
For an after-dinner treat, serve a glass of Prosecco with a scoop of sorbet (can be any sorbet of your choice, but we love lemon!).