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Dinner recipe · from the recipe book

Smoky Paprika Turkey Breast with Roasted Roots

Juicy smoked-paprika turkey breast roasted over caramelized sweet potatoes, carrots, parsnip-style russets and onion, finished with a tangy maple-mustard drizzle.

Smoky Paprika Turkey Breast with Roasted Roots

Ingredients

  • 1½ lb680 gTurkey breast, boneless skinlesscut into 4 even pieces about 1 inch thick
  • 3 medium400 gSweet potatoescut into 1-inch chunks
  • 1½ medium350 gRusset potatoescut into 1-inch chunks
  • 5 medium300 gCarrotscut into 1-inch pieces
  • 1½ medium160 gYellow onioncut into wedges
  • 2½ tbsp36 gOlive oil
  • 1½ tbsp10 gPaprika (sweet or smoked)smoked
  • 1¼ tsp4 gGarlic powder
  • 2 tsp2 gDried thyme
  • 1 tsp6 gSalt
  • ¾ tsp2 gBlack pepper
  • 2 tbsp30 gYellow mustard
  • 1 tbsp20 gMaple syrup
  • 1 tbsp15 gApple cider vinegar
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. In a small bowl, stir together the smoked paprika, garlic powder, thyme, salt and black pepper to make the spice rub.
  3. On the sheet pan, toss the sweet potato, russet potato, carrot and onion with two-thirds of the olive oil and half of the spice rub; spread in one layer.
  4. Roast the vegetables for 20 minutes.
  5. Meanwhile, rub the turkey breast pieces with the remaining one-third of the olive oil, then coat them with the remaining half of the spice rub.
  6. Stir the vegetables, push them to the edges, and nestle the turkey in the center of the pan.
  7. Roast 20 to 25 minutes, until the vegetables are tender and browned and the turkey reaches 165°F (74°C) in the thickest part. Rest the turkey 5 minutes.
  8. While the turkey rests, whisk the mustard, maple syrup and cider vinegar into a drizzle.
  9. Slice the turkey, spoon the maple-mustard drizzle over the turkey and vegetables, and scatter with the parsley.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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