Roasted Turkey & Brussels Sprouts

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the stem ends of the Brussels sprouts; cut into bite-sized pieces. Peel and large dice the onion. Quarter and deseed the lemon. Large dice the potatoes. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

Place the Brussels sprouts and onion in a large, oven-safe pan (or baking dish). Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange around the sides of the pan to create a space in the center for the turkey. Leaving any 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 skin side up in the center of the pan of seasoned vegetables.

Place the pan of prepared vegetables and turkey in the oven. Roast 38 to 42 minutes, or until the vegetables are browned and 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. Leaving any drippings and browned bits (or fond) in the pan, transfer the roasted vegetables to a serving dish and top with the juice of 2 lemon wedges; loosely cover with aluminum foil and set aside in a warm place.

Once the vegetables and turkey have roasted for about 20 minutes, add the potatoes 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 the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Heat the pan of reserved fond on medium until hot. (If you used a baking dish, transfer the drippings and fond to a stovetop pan.) Add the demi-glace, sage, remaining butter, the juice of the remaining lemon wedges and ¼ cup of water. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until well combined and slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

Carefully cut off and discard any netting from the rested turkey; slice the turkey crosswise into ¼-inch-thick pieces. Transfer to the serving dish of roasted vegetables. Top the sliced turkey and mashed potatoes with a few spoonfuls of the gravy. Serve with any remaining gravy on the side. Enjoy!