Chains Mayflower Thanksgiving Dish (Print)

A festive main featuring herb-roasted turkey, smoky root vegetables, and savory gravy, presented in symbolic linked rows.

# 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 oven to 400°F.
02 - Rub turkey breast with olive oil, thyme, sage, salt, and black pepper.
03 - Place turkey in roasting pan and roast for 1 hour 15 minutes, or until internal temperature reaches 165°F. Cover with foil and 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 vegetables on baking sheet and roast for 40 to 45 minutes, stirring halfway, until golden and tender.
06 - Melt butter in saucepan over medium heat. Whisk in cornstarch until smooth. Gradually whisk in stock to avoid lumps. Stir in soy sauce and simmer 5 to 7 minutes until thickened. Season with salt and pepper.
07 - Arrange turkey slices and roasted vegetables on platter in overlapping, chain-like rows or rings. Drizzle with gravy and garnish with chopped parsley and pecans if desired.

# Expert Advice:

01 -
  • It tells a story on the plate—those beautiful golden chains of vegetables and turkey create an edible metaphor that guests will remember long after the meal
  • Everything roasts at nearly the same time, which means you're not juggling pans and timers like a circus performer
  • The earthy spices in the root vegetables play perfectly against the herbs on the turkey, creating layers of flavor that feel comforting and celebratory at once
02 -
  • The turkey must rest after roasting, or all those beautiful juices escape the moment you cut into it, leaving you with dry meat. Those 15 minutes are non-negotiable—use them to finish the gravy or set the table.
  • Uniform vegetable sizing is everything. Cut a piece of celery root next to a piece of carrot and make sure they're roughly the same size, or the smaller pieces will char while the larger ones are still raw.
  • When making gravy, the cornstarch must be fully incorporated into the butter before you add any liquid, or you'll have lumps that no amount of whisking can fix. I've learned this the hard way—the smooth, silky gravy is worth the extra attention.
03 -
  • Buy your turkey breast from a butcher if possible and ask for the skin to be left on; it makes a real difference in texture and flavor, and butchers always have better quality than supermarket cases
  • Roast your pecans yourself rather than buying pre-toasted ones—you control the level of toastiness, and your kitchen smells absolutely incredible for hours afterward
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