Skillet Turkey with Roasted Vegetables

Last Thanksgiving I took on my first turkey.  I brined it for 3 days and slathered it in and out with homemade herb butter.  It was amazing!  Assuming that neither of us would like nor have room for vegetables (what two people with a 8 pound turkey would) I only threw in a few carrots and things in the bottom of the roasting pan.  Turns out, those three carrots were the best three carrot my boyfriend said he had ever eaten!  Since then, I've been promising him I would make more.  Not wanting to slave over an entire turkey for a regular weekday night, I scaled it down for two!

Ingredients:
1 skin-on turkey breast (1 1/2 to 2 lbs.)
Extra Virgin Olive Oil
1 teaspoon dried marjoram
2 cloves minced garlic
Kosher salt and pepper
1 package white pearl onions
4 stalks celery, cut into large pieces
Several carrots, trimmed

Preheat the oven to 475 degrees and a large cast-iron skillet over high heat.  Rub the turkey skin with 1 tablespoon olive oil.  Rub the marjoram, garlic, salt, and pepper all over the skin paying special attention to rub some under the skin, between the skin and the meat.

Next, sear the turkey, skin-side down, for 4 to five minutes.  Flip the turkey, then add the onions and cook another 5 minutes.

Add the celery and carrots over the onions, drizzle with more olive oil and season with salt and pepper.  Transfer the skillet to the oven and roast until the thickest part of the turkey registers 160 degrees with a thermometer, about 25 minutes.  Let the turkey rest for a few minutes before slicing.  Enjoy!