# Components:
→ 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 pecans, toasted and coarsely chopped (optional)
# Method:
01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - Rub olive oil, thyme, sage, salt, and black pepper onto the turkey breast evenly.
03 - Place the turkey breast in a roasting pan and roast for 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C). 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, cumin, salt, and black pepper.
05 - Spread the seasoned 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, then gradually add stock while whisking to avoid lumps. Stir in soy sauce and simmer 5 to 7 minutes until thickened. Season with salt and pepper.
07 - Arrange roasted vegetables and sliced turkey on a large platter in overlapping, chain-like rows or rings to symbolize linked connections. Drizzle with gravy and garnish with chopped parsley and pecans if desired.
