Save The first time I made Chains of the Mayflower, I was standing in my kitchen on a crisp November morning, thinking about all the hands that had come before mine in this kitchen. I wanted to create something that felt like a bridge between past and present, a dish that told a story of journeys and gathering together. As I arranged those golden roasted vegetables and turkey slices in overlapping rows, I realized I was creating more than just a meal—I was arranging a visual poem about connection and belonging on the table.
I'll never forget the year my cousin brought her new partner to our Thanksgiving table for the first time. When I placed this dish in the center, with those vegetables arranged in their connected chains, he looked at it for a long moment and said, 'This is what Thanksgiving should look like.' That comment stayed with me. It wasn't fancy or complicated, but it was intentional—and that intention made all the difference.
Ingredients
- Boneless turkey breast, skin on: This is your centerpiece, and keeping the skin on is non-negotiable—it browns beautifully and keeps the meat incredibly moist. Don't skip this step even if you're tempted to use a different cut
- Carrots, parsnips, sweet potatoes, and celery root: These four vegetables are the real stars here. The carrots bring earthiness, parsnips add a subtle sweetness, sweet potatoes contribute richness, and celery root brings an almost nutty complexity. Together they're like a chorus of autumn flavors
- Olive oil: Use a good quality olive oil—it's one of the few ingredients where you really taste the difference
- Smoked paprika and ground cumin: These spices aren't just seasonings; they're what give the vegetables that warm, toasted character that makes people close their eyes when they eat them
- Butter and cornstarch: For the gravy, these two create a silky, luxurious sauce that brings everything together
- Chicken or turkey stock: Use homemade if you have it, but good quality store-bought works beautifully—this is where deep flavor begins
- Soy sauce or tamari: Just a tablespoon, but it adds an umami depth that makes people ask 'what is that flavor?' and can't quite place it
- Fresh parsley and toasted pecans: These finish the dish with brightness and crunch—save them for the very end so they stay vibrant and crunchy
Instructions
- Set your oven and season the turkey:
- Preheat your oven to 200°C, letting it come to temperature while you work. This matters more than you might think. Pat your turkey breast dry with paper towels—this is the secret to skin that crisps up beautifully. Rub it generously with olive oil, then sprinkle the thyme, sage, salt, and pepper all over, getting some underneath the skin if you can. The herbs will toast as the turkey cooks, releasing their fragrance through your whole kitchen.
- Roast the turkey low and slow:
- Place the turkey skin-side up in your roasting pan. Roast for 1 hour and 15 minutes, checking with a meat thermometer—you're looking for 74°C in the thickest part. The skin should be a deep golden brown. When it's done, tent it loosely with foil and let it rest for 15 minutes. This resting time is crucial; it lets the juices redistribute so every bite stays tender. While the turkey rests, this is when you'll start your vegetables if you haven't already.
- Prepare and roast the root vegetables:
- Cut all your vegetables into roughly 1-inch pieces—uniform size is your friend here because they'll roast evenly. Toss them in a large bowl with the olive oil, smoked paprika, cumin, salt, and pepper until every piece is coated. Spread them on a baking sheet in a single layer. They should sizzle slightly when they hit the hot pan. Roast for 40 to 45 minutes, stirring them around halfway through. You're looking for golden edges and a tender center; the vegetables should be almost caramelized in spots.
- Make the gravy while everything rests:
- Melt your butter in a small saucepan over medium heat. Once it's foaming, whisk in the cornstarch—you want a smooth paste with no lumps. Slowly add your stock, whisking constantly. This is important; if you dump it all in at once, you'll get lumpy gravy. Keep whisking until it's smooth and beginning to thicken. Add the soy sauce, which deepens the color and adds a savory note you can't quite identify but absolutely love. Let it simmer gently for 5 to 7 minutes until it coats the back of a spoon. Taste it, and season with salt and pepper.
- Arrange in chains and serve:
- Slice your rested turkey into pieces about half an inch thick. On a large platter, begin arranging your roasted vegetables and turkey slices in overlapping rows or concentric circles—think of them as connected links in a chain, symbolizing the journey and the bonds of everyone gathered at your table. It doesn't have to be perfect; the beautiful imperfection is part of the charm. Drizzle your warm gravy over everything. Just before serving, scatter the fresh parsley and toasted pecans over the top, letting some of the color show through.
Save There's a moment about three-quarters of the way through cooking this dish when your entire kitchen smells like autumn itself—like roasting earth, herbs, and caramelized vegetables. It's the moment when I know I've made the right choice in making this dish, and I usually pause and just breathe in. That's when I know it's going to be good.
The Story Behind the Name
I named this dish 'Chains of the Mayflower' thinking about the actual chains that bound the Mayflower's wooden planks together as it crossed the Atlantic. But as I kept making it, I realized it meant something else to me too—the chains of continuity, of tradition, of all the hands that have gathered around tables to share food and stories. The chains became less about the ship and more about the unbroken line of people showing up for each other through seasons, years, and generations. When you arrange the vegetables and turkey in those overlapping rows, you're creating a visual representation of that idea.
Making It Your Own
This recipe has a beautiful bones-and-structure quality that invites you to make it yours. Some years I add roasted Brussels sprouts for color and a slight bitterness that balances the sweetness of the carrots. Other times I roast whole beets separately and arrange them in their own chain for a stunning jewel-tone effect. One memorable year, I served this alongside a bright cranberry sauce that was almost tart, and it created this perfect tension between the sweet roasted vegetables and the sharp condiment.
Vegetarian Variations and Swaps
If you're cooking for vegetarians or simply want to explore a different take, portobello mushroom caps roasted at the same temperature for about 30 minutes create an earthy, substantial center to your platter that feels just as important as the turkey. The gravy becomes vegetable-based, which deepens the earthiness even further. I've also experimented with thick slices of roasted cauliflower steak and found that the caramelization creates a nutty flavor that's completely unexpected and delicious.
- Portobello mushrooms should be wiped clean and the gills lightly scraped before roasting to prevent them from releasing too much water
- Use vegetable stock for the gravy, and consider adding a dash of balsamic vinegar for depth
- Toast your pecans fresh if you can—the aroma alone is worth the extra five minutes
Save This dish has taught me that the most meaningful meals aren't always the most complicated ones—they're the ones made with intention and served with an open heart. Every time I make it, I'm reminded that we're all just trying to create moments where people feel connected and cared for.
Recipe FAQs
- → What is the best way to roast the turkey for tender results?
Rub the turkey breast with olive oil and herbs, roast at 200°C (400°F) for about 1 hour 15 minutes, then let it rest under foil for 15 minutes. This ensures juicy, flavorful meat.
- → How can I ensure the root vegetables are perfectly roasted?
Toss the vegetables with olive oil, smoked paprika, and cumin, then spread them evenly on a baking sheet. Roast for 40–45 minutes, stirring halfway for even caramelization and tenderness.
- → What is the role of soy sauce in the gravy?
Soy sauce adds depth and umami to the brown gravy, balancing the richness of butter and stock while enhancing overall flavor.
- → Can this dish be adapted for a vegetarian diet?
Yes, substitute the turkey with roasted portobello mushrooms and use vegetable stock for the gravy to maintain rich flavors and textures.
- → What garnishes complement this dish best?
Chopped fresh parsley adds brightness, while toasted pecans contribute a pleasant crunch and subtle nuttiness, optional based on preference.
- → Are there any allergen considerations?
This dish contains soy from the soy sauce and optional tree nuts from pecans. Ensure gluten-free ingredients if needed.