Creole Style Butter Marinade 
Original Creole Seasoning 
Tony’s Adobo Pork Spare Ribs
These Adobo Pork Spare Ribs by @CreoleSeoul bring bold, savory flavor to your table. Slow-simmered until…
Get RecipeThanksgiving dinner made easy! This sheet pan dinner has all your holiday favorites—juicy turkey, roasted brussels sprouts, and sweet potatoes —cooked together in one pan. Perfectly seasoned, simple to prepare, and full of flavor. @mydiaryofus says “It’s an effortless way to bring the spirit of Thanksgiving to the table without all the fuss!”
Ingredients
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1 bone-in turkey breast (2-2 1/2lbs)
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Tony Chachere’s Butter Injectable
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3 tbsp. + 1 tsp. Tony Chachere’s Creole Seasoning
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1/4 cup softened butter
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2 sweet potatoes
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2 tbsp. olive oil
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3 cups chopped pecans
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2 tbsp. flour
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1 tbsp. melted butter
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1/2 cup brown sugar
- Clear
Directions
- Preheat the oven to 400 degrees.
- Pat the turkey breast dry and then inject it all over with Tony Chachere’s Butter Injectable.
- Mix 3 Tbsp. Tony Chachere’s Original Creole Seasoning with softened butter and rub all over turkey breast skin.
- Cut Sweet Potatoes in half lengthwise and rub with 1 Tbsp. olive oil all over the skin and flesh side.
- Slice Brussel Sprouts in half and remove the stem and toss with 1 tbsp. olive oil and 1 tsp. Tony Chachere’s Original Creole Seasoning.
- Place the turkey breast onto a baking sheet and bake for 15-20 minutes.
- At this time add the halved sweet potatoes (flesh side down) and bake for another 20-25 minutes.
- For the last 20 minutes of cooking time, make room for the brussels sprouts and add them to the baking sheet, and continue to bake.
- While the dinner cooks, make the sweet potato topping by combining pecans, flour, melted butter, and brown sugar together.
- About 10 minutes before the turkey is cooked through, turn the potatoes over and place the topping on all four halves.
- Return to oven and cook until browned and the internal temperature of the turkey reaches 165 degrees.
- Remove from the oven and let the turkey rest for 10-15 minutes before slicing and then serve.
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