Steam-Roasted Thanksgiving Sheet Pan Dinner for Two

The night before Thanksgiving, season the turkey thighs all over with 2 teaspoons of the salt and 1 teaspoon of the black pepper. Refrigerate, uncovered, overnight.

The next day, turn on the oven about an hour before you're ready to eat.

Place the flattest side of one potato on a cutting board between two chopsticks or wooden spoons. This will prevent you from cutting all the way through the potato. Carefully cut the potato into ⅛-inch thick slices that leave ¼ to ½ inch uncut at the bottom, all the way across, taking extra care towards the ends of the potato where they curve up. Repeat with the second potato.

Heat ¼ cup of the butter, 1 tablespoon of the olive oil, 2 teaspoons of the salt, 1 teaspoon of the pepper, and the thyme leaves in a small saucepan over medium heat, stirring, until the butter is melted and the salt has dissolved, about 3 minutes. Brush the potatoes with this seasoning, making sure to get in between the slices. (You’ll brush the potatoes twice more, and as they cook they’ll open up slightly, making this step easier.) You will have leftover butter mixture; set it aside.

Place the potatoes on the left side of the sheet pan, transfer to the oven, and cook for 20 minutes.

Place the turkey thighs next to the potatoes. (They should not be quite centered as the vegetables require more room than the potatoes or the thighs.) Brush the potatoes with additional seasoned butter. Transfer to the oven and cook until the potatoes start to open up where they are sliced, about 10 minutes.

While the turkey and potatoes are cooking, combine the green beans, carrots, and shallots in a medium bowl. Season with the sage, rosemary, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Add the remaining 1 tablespoon olive oil and toss to combine. When the 10 minute timer goes off, add the vegetables to the right of the turkey. Try to get them in a single layer, but it is fine if there is some overlap. Brush the potatoes with the remaining seasoned butter.

Return the pan to the oven and cook for another 20 minutes. The vegetables should be tender, the turkey skin browned and crisp, and the potatoes roasted and opened slightly between the slices.

Transfer the turkey, potatoes, and vegetables to a clean sheet pan or baking dish and put back in the cooling oven; the residual heat will keep them warm while you make the gravy. Pour off half of the fat that has accumulated on the sheet pan and discard. While the pan is still hot, add the wine or cider and use a wooden spoon to scrape up as much of the drippings as you can. In a saute pan or medium saucepan, melt the remaining tablespoon of butter over medium heat. Whisk in the flour and cook, still whisking, for 1 minute. Slowly add the stock to the pan, whisking until smooth. Carefully pour the drippings mixture through a mesh strainer into the saute pan and whisk once again until smooth. Continue to cook while whisking until thickened, 5 to 7 minutes. Season to taste with salt and pepper. Serve everything warm.