(2- to 2 1/2-pound) boneless turkey breast
Kosher salt and black pepper
large garlic cloves, finely grated
tablespoon chopped thyme leaves
tablespoon Dijon mustard
ounces bacon (not thick-cut)
pound brussels sprouts, trimmed and halved lengthwise
Extra-virgin olive oil
teaspoon coriander or caraway seeds, lightly crushed
- Marinate the turkey: If the turkey breast comes tied, untie it. Pat the meat dry with paper towels. Season the turkey all over with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then rub with garlic and thyme leaves. Place turkey on a plate or in a container, cover and refrigerate for at least 2 hours or up to 24.
- Place a rack in the top third of your oven and another rack in the bottom third. Have 2 timers at the ready: one for the stuffing, and one for the turkey and brussels sprouts.
- As the turkey marinates, start the sweet potatoes: Heat oven to 400 degrees. Wrap potatoes individually in two or three layers of foil so they don’t leak, and place them on a rimmed baking sheet. Bake until very soft when you squeeze them (use oven mitts), 45 minutes to 1 hour. Let potatoes cool in the foil and reserve the sheet pan for the turkey.
- Make the cranberry sauce: In a medium pot, combine sugar, orange juice, 1/4 cup water and cinnamon stick or star anise. Bring to a simmer and add cranberries. Cook until the cranberries burst and the sauce starts to thicken, 12 to 18 minutes. It will be thin, but will thicken as it chills. Transfer to a serving dish to cool at room temperature, then refrigerate until serving. Remove cinnamon stick or star anise before serving.
- Wipe out the pot and make the gravy: Melt 1/4 cup butter over medium heat, then add the onion and cook, stirring, until pale golden brown, 5 to 8 minutes. Add the flour and cook until the flour turns golden brown, 1 to 2 minutes. Whisk in the wine and cook until it mostly evaporates, another 30 seconds to 1 minute. Whisk in 2 cups stock, letting it simmer until thick, 4 to 6 minutes. If the gravy gets too thick, add more stock, using up to another 1/2 cup. Season with salt to taste. Transfer gravy to an insulated container, like an insulated coffee cup or Thermos with a lid, to keep warm.
- Wipe out the pot and make the stuffing: Melt 3 tablespoons butter over medium heat. Stir in onion, celery and 1/2 teaspoon salt. Cook until soft and just starting to brown, about 15 minutes. Stir in thyme and sage and cook another 1 minute. Remove from heat and stir in bread and 1/4 teaspoon pepper.
- In a medium bowl, whisk together 3/4 cup broth, egg, parsley and 1/4 teaspoon salt. Fold gently into bread mixture, letting the bread absorb the liquid. If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup. Cover pot with a lid (or foil) and bake on the bottom oven rack until lightly springy, about 20 minutes. Uncover and continue to bake until golden brown, another 15 to 20 minutes. Transfer stuffing to the top of your stove, off the heat, and re-cover to keep it warm until the turkey is ready. Wash the bowl and set aside for the sprouts.
- Roast the turkey: Brush or spread the mustard all over the turkey, then brush with the mayonnaise. Wrap the turkey in bacon and place on the rimmed baking sheet. Roast turkey on the top oven rack for 20 minutes. (The stuffing should already be baking away on the bottom oven rack.)
- Put the brussels sprouts in the medium bowl and toss with enough olive oil to coat, coriander and a pinch of salt. Add them to the sheet pan with the turkey. Continue to roast until the sprouts are golden and tender, and a thermometer inserted in the thickest part of the turkey registers 145 degrees, 20 to 30 minutes longer (for a total roasting time of 40 to 50 minutes). If the turkey is done before the sprouts, use tongs to transfer it to a cutting board and lightly tent with foil. Leave the sprouts in the oven until done. (If the bacon isn’t as brown and crisp as you like, broil the bacon-clad turkey — but not the sprouts — for 1 to 3 minutes.) Allow meat to rest 10 minutes before slicing.
- Finish sweet potatoes: Cut a long slit in the top of the sweet potatoes, leaving them in the foil. Push their ends toward each other so that the middle opens up. Use a fork to mash their centers. Then mash 1/2 tablespoon butter, 1 teaspoon molasses and some grated nutmeg and salt into each potato. Divide the marshmallows among potatoes and place on the sheet pan after the turkey is done. (The potatoes can share the pan with the brussels sprouts if they need more time.) Bake for about 5 minutes while the turkey rests. Serve.