Name: Cruise ship roast turkey dinner
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz turkey breast, patted dry; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 6 oz Yukon Gold potato, peeled and cut into 1-inch chunks; 1 1/2 tsp salted butter; 4 oz green beans, trimmed; 2 cloves garlic, minced; 1 tsp olive oil; 2 cups water

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. Rub the turkey breast (which should be about 1 inch thick) with half the olive oil, half the salt, the black pepper, and the thyme. Place in a small baking dish and roast for 18 to 22 minutes until the center is no longer pink. Done when 165°F.
While the turkey roasts, place the potatoes in a small pot with the water and a generous pinch of salt. Bring to a boil then simmer until the potatoes are tender when pierced with a fork, about 12 to 15 minutes. Done when tender when pierced with a fork.
Transfer the turkey to a plate and rest, loosely covered with foil, for 5 minutes. Heat a skillet over medium heat with the remaining oil. Add the green beans and cook for 3 to 4 minutes until blistered in spots. Stir in the garlic for 30 seconds, then add 2 tablespoons of water and cover with a lid. Steam for 2 minutes, then uncover and cook until the water evaporates. Season with the remaining salt. Done when beans are tender-crisp.
Reserve 2 tablespoons of the potato cooking water, then drain the potatoes. Mash with the butter and a splash of the reserved water until fluffy. Slice the turkey breast against the grain. Plate the turkey with the mashed potatoes and green beans, spooning any juices from the roasting dish over the meat.

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Instructions

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