Chains Mayflower Thanksgiving Dish (Printable Page)

Tender turkey paired with roasted root vegetables and rich gravy in a festive arrangement.

# What You'll Need:

→ Turkey

01 - 3.3 lbs boneless turkey breast, skin on
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried thyme
04 - 1 teaspoon dried sage
05 - 1 teaspoon salt
06 - ½ teaspoon 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 tablespoons olive oil
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon ground cumin
14 - Salt and black pepper, to taste

→ Gravy

15 - 2 tablespoons unsalted butter
16 - 2 tablespoons cornstarch
17 - 2 cups chicken or turkey stock
18 - 1 tablespoon soy sauce or gluten-free tamari
19 - Salt and black pepper, to taste

→ Garnish

20 - 1 bunch fresh parsley, chopped
21 - ½ cup toasted pecans, coarsely chopped (optional)

# Step-by-Step Guide:

01 - Preheat the oven to 400°F.
02 - Rub the turkey breast evenly 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 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.
05 - Spread the seasoned vegetables in a single layer on a baking sheet and roast for 40 to 45 minutes, stirring halfway through, until golden and tender.
06 - In a small saucepan over medium heat, melt the butter. Whisk in cornstarch until smooth. Gradually add the stock while whisking to avoid lumps. Stir in soy sauce and simmer for 5 to 7 minutes until thickened. Season with salt and pepper to taste.
07 - Arrange sliced turkey and roasted vegetables on a large platter in overlapping rows or rings to resemble linked chains. Drizzle with gravy and garnish with chopped parsley and toasted pecans if desired.

# Expert Tips:

01 -
  • It transforms a traditional holiday into something visually stunning and deeply personal, turning your dinner table into a conversation starter
  • The combination of tender turkey with caramelized root vegetables creates layers of flavor that somehow taste both comforting and elevated
  • Once you master the technique, you'll find yourself making it for every celebration because people remember it, and they ask for it by name
02 -
  • Don't skip the thermometer check on the turkey—cooking time varies wildly depending on your oven's personality, and overcooked turkey is the one food tragedy that can't be fixed
  • The vegetables must be cut to roughly the same size, or you'll end up with some burnt and some raw—I learned this the hard way and now I triple-check my knife work
  • Make your gravy while the turkey rests, not before. Fresh stock and the slight heat from cooking create a silkier, more cohesive sauce
03 -
  • Invest in a quality meat thermometer and use it—it's the difference between dry turkey and perfectly juicy turkey, and it takes the guesswork out of cooking
  • Make your stock the day before if possible, or use the best quality you can find. The gravy is only as good as its foundation, and this is where corners shouldn't be cut
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