Brined Sheet-Pan Turkey with Leeks and Potatoes

Prep Time: 0:10

Cook Time: 0:30

Serves: 4

Brined Sheet-Pan Turkey with Leeks and Potatoes

A super simple recipe all on one sheet – easy to prep and clean up, not to mention it’s delicious!

Ingredients

• 1 pound(s) uncooked boneless skinless turkey breast, sliced into 4 small filets
• 4 cup(s) water (enough to submerge turkey)
• 3 1⁄2 Tbsp table salt
• 2 leaf/leaves bay leaf
• 1 item(s) lemon(s), sliced
• 1 item(s) rosemary sprig
• 1 clove(s), medium garlic clove(s)
• 1 Tbsp peppercorn
• 1 item(s) lemon(s), zested and juiced
• 1 Tbsp herbes de Provence
• 1 Tbsp whole-grain mustard
• 2 gm fresh oregano, sprigs
• 1 pinch table salt
• 1 pinch black pepper
• 2 Tbsp Olive oil
• 2 large uncooked leek(s), sliced lengthwise
• 1⁄2 pound(s) uncooked baby potatoes, quartered

Instructions

1. In a shallow container, combine turkey breast with water, salt, bay leaf, lemon, rosemary, garlic, and peppercorns. Cover and refrigerate for up to 24 hours.
2. Once 24 hours has elapsed preheat oven to 400F. Combine lemon zest and juice, herbes de Provence, mustard, oregano, salt, pepper, and olive oil. .
3. Arrange leeks, potatoes, and brined turkey breast on a large sheet pan. Coat with lemon mustard sauce. Bake for 40 minutes