A festive dish featuring roasted turkey, earthy root vegetables, and rich brown gravy in a linked arrangement.
# What You'll Need:
→ Turkey
01 - 3.3 lb 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 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 - 0.5 cup toasted pecans, coarsely chopped (optional)
# How To Make It:
01 - Set the oven to 400°F to prepare for roasting.
02 - Rub the turkey breast evenly with olive oil, dried thyme, dried sage, salt, and black pepper.
03 - Place the turkey in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F. 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, ground cumin, salt, and black pepper until evenly coated.
05 - Spread vegetables 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. Gradually add stock while whisking to prevent lumps. Stir in soy sauce and simmer for 5 to 7 minutes until thickened. Season with salt and pepper.
07 - Arrange sliced turkey and roasted vegetables on a large platter in overlapping, chain-like formations symbolizing connected links. Drizzle with gravy, then garnish with chopped parsley and toasted pecans if desired.
