Mayflower turkey roast dish (Print Version)

Festive roasted turkey with seasoned root vegetables and savory gravy highlights seasonal flavors.

# Components:

→ Turkey

01 - 3.3 lbs boneless turkey breast, skin on
02 - 2 tbsp olive oil
03 - 1 tsp dried thyme
04 - 1 tsp dried sage
05 - 1 tsp salt
06 - ½ tsp black pepper

→ Roasted Root Vegetables

07 - 3 large carrots, peeled and cut into 1-inch pieces
08 - 2 parsnips, peeled and cut into 1-inch pieces
09 - 2 medium sweet potatoes, peeled and cubed
10 - 1 large celery root (celeriac), peeled and cubed
11 - 2 tbsp olive oil
12 - 1 tsp smoked paprika
13 - ½ tsp ground cumin
14 - Salt and black pepper to taste

→ Gravy

15 - 2 tbsp unsalted butter
16 - 2 tbsp cornstarch
17 - 2 cups chicken or turkey stock
18 - 1 tbsp soy sauce or gluten-free tamari
19 - Salt and black pepper to taste

→ Garnish

20 - 1 bunch fresh parsley, chopped
21 - ½ cup toasted pecans, coarsely chopped (optional)

# Directions:

01 - Set oven temperature to 400°F.
02 - Rub turkey breast evenly with olive oil, dried thyme, dried sage, salt, and black pepper.
03 - Place the seasoned turkey breast in a roasting pan and roast for 1 hour 15 minutes or until the internal temperature reaches 165°F. Cover with foil and rest for 15 minutes before slicing.
04 - In a large bowl, toss carrots, parsnips, sweet potatoes, and celery root with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated.
05 - Spread the vegetables on a baking sheet and roast for 40 to 45 minutes, stirring halfway through, until tender and golden brown.
06 - Melt butter in a saucepan over medium heat. Whisk in cornstarch until smooth. Gradually whisk in stock, stirring constantly to prevent lumps. Add soy sauce and simmer for 5 to 7 minutes until thickened. Season to taste.
07 - Arrange turkey slices and roasted vegetables on a large platter in overlapping, chain-link rows or rings. Drizzle with prepared gravy and garnish with chopped parsley and toasted pecans, if desired.

# Expert Advice:

01 -
  • It's beautiful enough to be the star of any Thanksgiving table, with that stunning chain-like arrangement that people will talk about long after dinner ends
  • The combination of smoky, caramelized root vegetables with tender turkey and silky gravy feels impossibly luxurious but comes together without fussing
  • It's naturally gluten-free and works for almost any dietary need, so you're not cooking two separate mains
02 -
  • The skin on the turkey is non-negotiable—it keeps the meat moist and gives you those gorgeous caramelized edges that make people actually want to eat the pieces touching the pan
  • Don't skip the resting time on the turkey. I learned this the hard way when I tried to slice it immediately and watched the juices run all over the cutting board instead of staying in the meat. Those 15 minutes change everything.
03 -
  • Always check your turkey's internal temperature with a meat thermometer at the thickest part—74°C is your target, and it's the most reliable way to know you're done without guessing
  • The smoked paprika in the vegetable mix is the secret that makes people ask what you did differently—don't leave it out, and don't substitute sweet paprika, the smoke is essential
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