College Cookbook - Butterball Turkey Breast and Sweet Potatoes

Shopping list

6 pounds of Butterball turkey breast (fresh or frozen)

Sweet potatoes (at least 3)

Granny smith apples

Onion

Frozen apple juice concentrate

Black pepper

Dried thyme leaves

Soy sauce

Cornstarch

Flour

Turkey and sweet potatoes are a mainstay at virtually every Thanksgiving dinner and apples are in season! Why not try them all together?

Butterball Turkey Breast and Sweet Potatoes

This holiday season, don't be afraid to shake things up a little bit. Try these three timeless classics all in one. After all, you won't have to spend an entire day prepping and dressing an entire turkey.

Portions

6 pounds of Butterball turkey breast, fresh or frozen

3 large sweet potatoes, peeled and cut into 1 in. thick slices

2 medium Granny Smith apples, peeled and chopped

1 medium onion, sliced and seperated into rings

1/2 cup frozen apple juice concentrate

1/2 tsp coarsely ground pepper

1 tsp dried thyme leaves

1 tsp soy sauce

2 tbsp cornstarch

1 tbsp all-purpouse flour

1. Preheat oven to 350 degrees. Add flour to large oven-cooking bag; close bag and shake gently to coat inside of bag. Place bag in 15x10 baking pan. Remove gravy packet from turkey package. Dry turkey breat with paper towels. Place turkey, potatoes, apples, and onion in bag.

2. Mix juice concentrate, pepper, thyme and soy sauce in small bowl. Pour over ingredients in bag. Close bag with tie. Cut 6 (1/2 inch) slits top of bag to vent.

3. Bake 1-1/2 to 1-3/4 hours, or until meat thermometer reaches 170 degrees. Let stand 5 minutes

4. Cut bag open. Transfer turkey to cutting board and set aside to cool. Place sweet potatoes on serving platter; cover to keep warm. Pour apple juice mixture from bag into microwavable bowl.  Mix cornstarch and water until well blended; stir into juice.

5. Carve turkey breast. Serve with the sweet potatoes and sauce mixture.