October 27, 2024


The Olive Twist, a culinary boutique and online retailer, allows you to taste and match over 25 olive oils and 25 of Italy's finest aged balsamic vinegar condimentos to your personal palate. 

We encourage you to create your own twist and enjoy the experimentation of flavor fusions.  As a bonus, our samplings are rich in antioxidants that add to our health benefits without losing the quality of flavor.

Savory Thanksgiving Sheet Pan Turkey with all the Fixings

Thanksgiving Sheet Pan Turkey Breast with all the fixings

Ingredients

5 cups Brioche bread cubed

2 Tbsp Butter Olive Oil

1 Tbsp The Olive Twist House Dipping Blend

3 tbsp unsalted butter, at room temperature

2 tbsp Butter Olive Oil

3 cloves garlic, minced

1 onion, diced

2 celery ribs, diced

⅓ cup dry white wine

¼ cup dried sweetened cranberries

2 tbsp dried black currants

¼ cup chopped fresh parsley leaves

1 tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh thyme leaves

2 ½ cups seasoned stuffing box mix of choice

½ cup pecans, chopped

1 ½ cups chicken stock

Himalayan salt and freshly ground black pepper

For the turkey

2 tablespoons unsalted butter, at room temperature

1 clove garlic, minced

1 teaspoon chopped fresh thyme leaves

1 teaspoon lemon zest

1 2-pound boneless, skin-on turkey breast

Himalayan salt and freshly ground black pepper

Instructions

Preheat oven to 400 degrees F.

      

Lightly oil a 9 x 13 baking dish with olive oil.

Place bread cubes in a bowl and drizzle with olive oil and season with OT House Dipping Blend and toss together.  Spread bread cubes in a single layer on a baking sheet and place into oven, bake until crisp and golden, about 10-12 minutes; set aside.

 

Melt butter and olive oil in a large Dutch oven over medium-high heat. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add wine and cook, stirring occasionally, reducing the liquid, about 2 minutes. Stir in cranberries, currants, parsley, sage and thyme. Remove from heat and let stand to soften cranberries, about 5 minutes.

 

Stir in bread, stuffing mix and pecans; season with salt and pepper, to taste. Stir in chicken stock until absorbed and combined completely.

Spread bread mixture into the prepared baking dish.

 

In a small bowl, combine butter, garlic, thyme and lemon zest.

Carefully loosen the skin from the breast meat, spreading the butter mixture under the skin. Using toothpicks to secure the skin, then salt and pepper the outside of the turkey breast to season.

 

Place turkey on top of the bread mixture. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 40-45 minutes.

 

Serve immediately.