Chains Mayflower Turkey Roast (Printable)

A festive turkey dish with roasted root vegetables and rich brown gravy highlighting seasonal bounty.

# What You Need:

→ 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 - 0.5 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 - 0.5 tsp ground cumin
14 - Salt and 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 pepper to taste

→ Garnish

20 - 1 bunch fresh parsley, chopped
21 - 0.5 cup pecans, toasted and coarsely chopped (optional)

# Directions:

01 - Set the oven to 400°F (200°C).
02 - Rub the turkey breast with olive oil, thyme, sage, salt, and black pepper.
03 - Place the turkey in a roasting pan and roast for 1 hour 15 minutes or until the internal temperature reaches 165°F (74°C). Cover with foil and let rest for 15 minutes before slicing.
04 - Toss carrots, parsnips, sweet potatoes, and celery root with olive oil, smoked paprika, cumin, salt, and pepper.
05 - Spread the vegetables evenly on a baking sheet and roast for 40 to 45 minutes, stirring halfway through, until golden and tender.
06 - Melt butter in a saucepan over medium heat. Whisk in cornstarch until smooth, then gradually add stock, whisking constantly. Stir in soy sauce and simmer 5–7 minutes until thickened. Season with salt and pepper.
07 - Arrange turkey slices and roasted vegetables on a large platter in overlapping, chain-like rows or rings. Drizzle with gravy, then garnish with chopped parsley and pecans if desired.

# Expert Suggestions:

01 -
  • It's the kind of showstopper dish that looks like you spent all day in the kitchen, but the actual hands-on work is surprisingly manageable
  • The roasted root vegetables caramelize into something almost sweet and deeply savory at once, a flavor combination that keeps people coming back for seconds
  • There's something deeply grounding about serving food arranged in those linked chains—it turns dinner into a quiet conversation about gratitude and togetherness
02 -
  • Don't skip the resting time for the turkey—it's the difference between juicy, tender meat and meat that's dry no matter how perfectly you cooked it. Those 15 minutes are when the magic happens
  • Cut your root vegetables roughly the same size so they roast evenly. A carrot chunk the size of a grape and one the size of a walnut will cook at different rates, and you'll end up with some vegetables mushy and others still raw
  • Room temperature vegetables make all the difference in how smoothly your gravy comes together. Cold stock hitting hot butter can cause lumps that are nearly impossible to smooth out
03 -
  • Make your gravy first if you have time, then gently reheat it before serving—this takes the pressure off during final assembly and ensures it's perfectly thick
  • If your gravy breaks or becomes lumpy, strain it through a fine mesh sieve—most lumps will catch, and you'll be left with silky sauce
  • The turkey breast cooks faster than a whole bird, which means you have time to get the vegetables perfectly golden without rushing or covering them
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