Roast Turkey & Cranberry Sauce

Preheat the oven to 475°F. Leaving the netting on, pat the turkey dry with paper towels; generously season with salt and pepper on all sides, rubbing the seasonings into the meat. Place on a sheet pan and transfer to the oven; carefully pour 1 cup of water into the sheet pan. Roast 36 to 39 minutes, or until the turkey is browned and cooked through. (An instant-read thermometer should register 165°F.) Transfer the roasted turkey to a cutting board; loosely tent with aluminum foil and let rest for at least 10 minutes.

While the turkey roasts, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and large dice the potato. Cut off and discard the stem ends of the Brussels sprouts; cut into quarters. Peel and mince the shallot.

Once the turkey has roasted for about 20 minutes, add the potato to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the crème fraîche and half the butter. Using a fork, mash to your desired consistency; drizzle with olive oil and season with salt and pepper to taste. Set aside in a warm place.

While the potato cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the remaining butter and ¼ cup of water; cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

While the turkey rests, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add as much of the shallot as you’d like; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the cranberries; cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sugar and ¼ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until thickened and the cranberries have softened. Turn off the heat. Stir in the vinegar; season with salt and pepper to taste.

Carefully cut off and discard the netting from the rested turkey; slice the turkey crosswise into ¼-inch-thick pieces. Divide the mashed potato and cooked Brussels sprouts between 2 dishes. Top with the sliced turkey and cranberry sauce. Enjoy!