• Before beginning with the recipe, preheat your oven to 425F. The recipe comes together very quickly.

Making the Spread:

• Prepare the spread first. In a small mixing bowl, combined the softened butter, salt, pepper, thyme, rosemary, paprika, maple syrup, mustard, dried onion, and garlic. For the garlic, use either a garlic press, or a microplane.
• Whisk all the ingredients together thoroughly, creating a thick paste/spread.
• Line a large baking sheet with a silicon mat, parchment paper, or foil. Remove the turkey breast for its packaging and pat it dry with paper towels.
• Place the turkey breast onto one half of the baking sheet. Using a small spatula or spoon, spread the prepared butter spread all over generously. Start with the back side, then turn the breast over and apply a very generous amount over the skin. Face the turkey breast skin side up.

Preparing the Potatoes:

• Next, prepare the potatoes. These will be baked on the same sheet pan as the turkey breast. You can use regular potatoes, baby potatoes, sweet potatoes, or even butternut squash. I used baby potatoes and quartered them into wedges.
• Place the potatoes into a medium sized mixing bowl and drizzle generously with avocado or olive oil. Season with salt, pepper, paprika, garlic powder, thyme, and rosemary. Using your hands or a spatula, toss the potatoes until they’re well coated.
• Arrange the seasoned potatoes on the other half of the sheet pan. Add the onion wedges and garlic cloves in between the potatoes and the turkey.

Baking Instructions:

• Roast the turkey dinner uncovered at 425F for 1hour to 1 hour and 40 minutes. The timing will depend on the size of the breasts! Roast until the internal temperature at the thickest part measures 165F. Mine were each 1 ½ pounds and roasted for 1 hour.
• Once the turkey breast is a rich, golden color, lay a sheet of foil over the top to prevent it from browning too much.
• The potatoes will likely finish roasting first. Once they’re very tender and browned, use a spatula to remove them from the pan and set them aside for serving.

Serving Suggestions:

• Once the turkey breast is done roasting, remove it from the oven, tent with foil, and allow the turkey to rest for 20 to 30 minutes. Don’t skip this step! This really helps keep the turkey breast moist.
• For serving, use a long carving knife and slice the turkey breast into thick slices. Transfer the sliced turkey onto a serving platter, add the roasted potatoes and onions around the sides, then garnish the platter with pomegranate and fresh herbs.

Make-Ahead Instructions:

• Want to prepare this recipe ahead of time? Follow the recipe as written, seasoning the turkey and the potatoes. Arrange everything onto a baking sheet, then cover well with plastic wrap or foil and place into the refrigerator overnight.
• When you’re ready for dinner, simply remove the baking sheet from the fridge and place into your preheated oven and roast.