all in one bag 5/5

so here is the first installment of the "bag" recipes i've been talking about. there is a series of 5 recipes (3 turkey, 2 beef) that you make and then use the leftovers for consecutive meals so the cooking time is shorter and prep is easier. this recipe is for the spice rubbed turkey that was used in the chunky turkey soup. i suggest that if you make this recipe you try the other 2 turkey recipes too. they're totally worth it.

from martha's everyday food jan/feb 2007

Spice-Rubbed Turkey Breast with Sweet Potatoes

Prep: 10 minutes Total: 1 hour 20 minutes
Pair this protein-packed, nutrient-rich recipe with Sauteed Escarole for a great, light family dinner. You'll have enough cooked turkey left over for dinner later in the week. Try our recipes for Turkey with Two Salads, or Chunky Turkey Vegetable Soup.

Ingredients
1 1/2 Teaspoons dried crushed rosemary
1 Teaspoon sweet paprika
coarse salt and ground pepper
2 Tablespoons fresh lime juice (from about 1 lime)
6 Teaspoons olive oil
2 boneless turkey breast halves (about 2 pounds each), skin removed we used big skinless turkey tenderloins and it worked great
2 sweet potatoes (about 8 ounces each), halved lengthwise

Directions
Preheat oven to 400 degrees. In a small bowl, mix rosemary, paprika, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, lime juice, and 4 teaspoons oil; rub all over turkey. Leaving space between them, place both halves in the center of a large rimmed baking sheet.
Brush cut sides of sweet potatoes with remaining 2 teaspoons oil; place, cut side down, on sheet with turkey. Roast until an instant-read thermometer inserted in the center of each breast half registers 160 degrees, about 50 minutes (potatoes should be tender). Let stand 10 minutes, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).
Cut of one breast half into thick slices (reserve remaining turkey; see step 4). Cut potato halves into wedges. we waited too long to cut our potatoes and they got too soft for wedges but they were yummy anyway. Transfer turkey slices and potatoes to a serving platter, drizzling turkey with any juices from baking sheet. (Optional: Serve with Sauteed Escarole.)
Cool remaining turkey completely. Divide leftovers evenly between two airtight containers, or wrap in plastic, and refrigerate.

this was done pre-pictures so i don't have anything to show for this recipe. i would like to say, however, that tom cooked this up while i furiously typed away at a paper that was due that, as usual, i wauted until the last minute to write. the amazing parts about it though are a) he was able to find everything he needed in the kitchen without bothering me (much) which some may know is a tremendous feat considering i rearrange the cabinets on a regular basis and b) he actually made the following turkey recipe first so when he got to the "use the turkey you already made" step, he still had to make it! what a guy. and it came out great! awesome treat after a long boring paper. keep eating well...