turkey breast & roasted sweet potatoes

Decided to do a Thanksgiving warm up--egged a boneless turkey breast (a nice fresh one, not a frozen, "enhanced" one), dusted with a homemade poultry rub & a little smoked pimenton. I cooked it on a raised grid, using a drip pan, at 350--400 until it hit 150, then rested it for 20 minutes before slicing.

Alongside, I roasted a melange of sweet potatoes, mushrooms, and onions alongside; surprisingly good for so simple a dish. All I did was toss peeled, chunked potatoes, 'shrooms, and onions in olive oil, garlic, and black pepper. Okay, I did sprinkle the dish with a divine Sicilian sea salt, infused with blood orange zest...which certainly elevated things. Plus, a cast iron roasting pan gave even the sweet potatoes a nice, crisp crust.

In case that didn't work, you can see it here: http://bouillie.wordpress.com/2009/11/23/thanksgiving-warm-up/