Turkey And Root Veggie Sheet Pan Dinner Food

TURKEY AND ROOT VEGGIE SHEET-PAN DINNER

Steps:

• Preheat oven to 375°. Line a 15x10x1-inch baking pan with foil. Place bacon on prepared pan; bake 15 minutes. , Meanwhile, in a large bowl, toss potatoes, carrots and onions with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle remaining salt and pepper on tenderloins. , Remove par-cooked bacon from baking pan. Transfer vegetables to pan, spreading evenly. Place tenderloins on top of vegetables; cover with bacon slices. Bake until a thermometer reads 165° and vegetables are tender, 30-35 minutes. If desired, top with parsley to serve.

ROASTED TURKEY AND ROOT VEGETABLES

Steps:

• Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
• Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
• In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
• Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
• Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
• Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

SHEET PAN ROOT VEGETABLE POT PIE

Steps:

• Preheat the oven to 400 degrees F. Spray a half sheet pan (18-by-13-inches) with cooking spray.
• Put the butter, thyme, cinnamon and allspice in a small saucepan over medium heat and cook until the butter melts, about 1 minute. Whisk in the flour and cook, stirring constantly, until the mixture is a sandy consistency, about 1 minute. Pour in the vegetable broth, whisking constantly, until smooth. Stir in 2 teaspoons salt and a few grinds of pepper and bring to a boil, about 2 minutes. Reduce the heat to medium-low and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
• Meanwhile, put the sweet potatoes, carrots, parsnips, celery, pearl onions, 1 teaspoon salt and a few grinds of pepper on the prepared half sheet pan and toss to combine. Set aside.
• Stack the 4 puff pastry sheets on top of each other on a lightly floured surface. Roll out the puff pastry to a 20-by-15-inch rectangle. Pour the gravy on top of the vegetables on the sheet pan and toss together to coat. Place the puff pastry evenly over the filling so there is about a 1-inch overhang on the edges. Trim the overhang with kitchen shears, making sure that the filling stays completely covered. Using the shears, make 12 small X marks all over the pastry; these slits will help steam escape. Beat the egg with a splash of water in a small bowl. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes. Let the pot pie cool for 10 minutes, then slice and serve.