Chains Mayflower Turkey Root (Printable)

Roasted turkey and root vegetables arranged in linked rows, drizzled with savory brown gravy and garnished with pecans.

# 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 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 - ½ cup pecans, toasted and coarsely chopped (optional)

# Method:

01 - Preheat the oven to 400°F. Rub turkey breast with olive oil, thyme, sage, salt, and black pepper.
02 - Place turkey in a roasting pan and roast for 1 hour 15 minutes, or until internal temperature reaches 165°F. Cover with foil and let rest for 15 minutes before slicing.
03 - Toss carrots, parsnips, sweet potatoes, and celery root with olive oil, smoked paprika, ground cumin, salt, and pepper.
04 - Spread vegetables on a baking sheet and roast for 40 to 45 minutes, stirring halfway through, until golden and tender.
05 - 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. Simmer for 5 to 7 minutes until thickened; season with salt and pepper.
06 - Arrange roasted vegetables and sliced turkey on a large platter in overlapping chain-like rows or rings. Drizzle with gravy and garnish with chopped parsley and pecans if using.

# Expert Advice:

01 -
  • The turkey comes out impossibly tender and golden, infused with herbs that whisper rather than shout, making every bite feel like a gift
  • Those roasted root vegetables become caramelized little treasures—earthy, sweet, and so much more interesting than the same old sides
  • The silky gravy ties everything together, and unlike some gravies that break or clump, this one glides across the platter like liquid gold
02 -
  • Cutting vegetables the same size is non-negotiable—I learned this the hard way when half my root vegetables were caramelized while others were still hard. It's the difference between a beautiful dish and a frustrating one.
  • Resting the turkey isn't optional; it's the secret to slicing cleanly and keeping every bite moist. Those 15 minutes matter more than you'd think.
03 -
  • If you're nervous about the turkey drying out, make a compound butter with herbs and slide it between the skin and meat before roasting—it's a technique that changed everything for me
  • Toasting the pecans yourself in a dry pan for just a few minutes deepens their flavor in a way that surprises you; they become almost buttery without any added fat
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