Tray Bake: Turkey Breast and Roast Veggies With Worcestershire-Cider Gravy | Rachael Ray

For the turkey and marinade, in a food processor, combine herbs, lemon juice, Worcestershire, soy, Dijon, garlic, and EVOO and pulse several times to combine. Add to a bag with a well-seasoned turkey breast coated with salt and pepper, coat the breast evenly and refrigerate 1 hour to several hours. 

Preheat oven to 350˚F with rack at center oven. 

For the veg, in a large bowl, combine vegetables and potatoes, EVOO, zest, rosemary, and salt and pepper, arrange in roasting pan or on large rimmed baking sheet lined with parchment, and sprinkle with wine and stock. Place marinated turkey breast on top of the vegetables. Roast 2 to –2½ hours to 165˚F on breast, raise heat to high/broil to brown skin a bit, then remove and rest 20 minutes.

For the gravy, in a saucepot or skillet, melt butter over medium to medium-high heat and whisk in flour, then add Worcestershire, pepper, cider and stock and thicken to coat spoon.

For the Cracked Cranberry Sauce, combine cranberries, orange peel, sugar and water in a small saucepot. Bring to a boil, reduce heat a bit and let berries bubble away until they burst and form a sauce, 12 to 15 minutes. Remove orange peel and cool to room temperature or chill. 

Slice turkey across breast, arrange a few slices on bed of veg and potatoes and bathe them in gravy. Serve with Cracked Cranberry Sauce.