Photo of Brined Sheet-Pan Turkey with Leeks and Potatoes by WW

Brined Sheet-Pan Turkey with Leeks and Potatoes

5
4
3
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Uncooked boneless skinless turkey breast

1 pound(s), sliced into 4 small filets

Water

4 cup(s), (enough to submerge turkey)

Table salt

3½ tbsp(s)

Bay leaf

2 leaf/leaves

Lemon(s)

1 item(s), sliced

Rosemary sprig

1 item(s)

Garlic clove(s)

1 clove(s), medium

Peppercorn

1 tbsp(s)

Lemon(s)

1 item(s), zested and juiced

Herbes de Provence

1 tbsp(s)

Whole-grain mustard

1 tbsp(s)

Fresh oregano

2 gm, sprigs

Table salt

1 pinch

Black pepper

1 pinch

Olive oil

2 Tbsp

Uncooked leek(s)

2 large, sliced lengthwise

Uncooked baby potatoes

½ pound(s), 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.

Notes

Serving Size: 1 turkey breast, ¼ vegetables