Chains of Mayflower Thanksgiving (Printable)

Turkey and roasted root vegetables arranged in chain-like rows with savory gravy and seasonal spices.

# What You'll 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 toasted pecans, coarsely chopped (optional)

# Directions:

01 - Preheat the oven to 400°F.
02 - Rub the turkey breast with olive oil, dried thyme, dried sage, salt, and black pepper.
03 - Place the turkey breast in a roasting pan and roast for 1 hour 15 minutes, or until internal temperature reaches 165°F. Cover with foil and allow to rest for 15 minutes before slicing.
04 - Toss carrots, parsnips, sweet potatoes, and celery root with olive oil, smoked paprika, ground cumin, salt, and pepper.
05 - Spread the seasoned vegetables on a baking sheet and roast for 40 to 45 minutes, stirring once 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 rows or rings. Drizzle with gravy and garnish with chopped parsley and pecans if desired.

# Expert Suggestions:

01 -
  • The turkey stays impossibly moist while the skin crisps to burnished perfection, a balance that usually feels like kitchen magic
  • Those roasted root vegetables become almost candied at their edges, sweet and savory all at once, transforming humble vegetables into something guests actually fight over
  • The chain presentation gives you an impressive centerpiece that's genuinely easier to execute than it looks, making you seem like you know secrets you don't actually know
  • Everything cooks on its own schedule, so you're not frantically timing three dishes—just a bit of resting and stirring
02 -
  • Turkey breast dries out if you skip the skin or cook it past 74°C—use a meat thermometer and trust it completely, not your intuition
  • Cutting your vegetables into different sizes is the enemy here—they finish cooking at completely different times, leaving you with some pieces raw and others turning to mush
  • Whisking the cornstarch mixture slowly into the stock changes everything; pour too fast and you'll spend twenty minutes breaking up lumps. Patience here saves your gravy
  • The resting time for turkey isn't optional—it's when the magic happens, so set a timer and actually wait those fifteen minutes
03 -
  • A meat thermometer removes all the guesswork and anxiety from roasting turkey—insert it into the thickest part without touching bone, and you'll never serve undercooked or dry poultry again
  • Tossing vegetables in a bowl before spreading them on the pan ensures every single piece is coated with oil and spices, which is the difference between golden caramelization and sad, pale roasting
  • If you're cooking for a crowd and need to make this ahead, roast everything and let it cool completely, then gently reheat in a 160°C oven for about fifteen minutes before arranging and serving with warmed gravy
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