Preheat your oven to 375°F and line a large roasting pan with foil (trust me on the cleanup). Pat the turkey breast completely dry with paper towels—this is what gives you that crispy golden exterior. Mix together 1 cup flour, salt, black pepper, and thyme in a shallow bowl. Dredge the turkey breast in the flour mixture, coating all sides evenly.

Heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Sear the turkey breast for 4–5 minutes on each side until you get a beautiful golden crust. Don't move it around constantly—let it sit so that crust develops. Transfer the seared turkey to your roasting pan.

Whisk together brown sugar, honey, Dijon mustard, and chicken broth in a bowl. Pour this glaze over the turkey breast, making sure to coat it generously. You'll see it start to bubble at the edges immediately—that's exactly what you want.

Chop your 2 potatoes into chunks (skin on is fine and actually pretty) and add them to the pan around the turkey. Scatter the carrots around everything too. These vegetables are gonna cook in that amazing glaze, so they get all caramelized and sweet.

Cover the pan loosely with foil and roast for 1 hour 45 minutes at 375°F. I check it around the 1-hour mark and give the veggies a quick stir. The turkey's done when it reaches 165°F at the thickest part—don't skip using a meat thermometer here.

Remove the foil and add the peas to the pan for the last 10 minutes of cooking. Stir in the walnuts and cranberry sauce once you pull it out of the oven. Let everything sit for about 5 minutes so the juices redistribute—this makes the turkey stay incredibly moist when you slice it.

Slice the turkey against the grain and plate it with all those gorgeous roasted vegetables and pan sauce. Your Easter ham dinner recipe is ready to impress everyone at the table. Honestly, watching people's faces when they dig in never gets old.